12 oz Semisweet or milk chocolate
           -chips
    3/4 c  Walnuts or pecans; chopped
           -fine
      1    Chocolate cake mix with
           -pudding
      4    Egg
    1/4 c  Water
    1/2 c  Oil
      1 ts Vanilla
      8 oz Instant chocolate pudding
           -mix
      1 c  Sour cream
      1 lb Frozen rasberrys/or fresh
           For glaze:
    1/2    Butter
      3 tb Milk
      2 tb Cocoa
      1 ts Vanilla
      8 oz Confectioner's sugar; more
           -or less
  To Make Cake: Coat nuts and chips with 1 tabelspoon of cake
  mix; set aside.  Combine cake mix, eggs, oil, water,
  vanilla, pudding mix and sour cream.  Blend 3 minutes in
  large bowl at medium speed of mixer. Fold in coated chips,
  nuts and raspberries. Turn into WELL GREASED TUBE PAN and
  bake at 350 degrees for 1 hour, or until knife in center
  comes out clean. Cool for 30 minutes and turn out on rack.
  To make Glaze: Boil butter, milk and cocoa for 3 minutes,
  stiring continuously. Reduce heat to low and add vanilla.
  Stir in confections sugar; little at a time, mixing well.
  If mixture becomes to thick, increase heat but watch
  carefully not to burn. Make sure glaze is warm enough so it
  drizzles over top and sides of cake. Top can be decorated
  with pecan halves, walnuts or candied cherries.
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