For a tasty twist, try other seedless jams such as cherry, strawberry or blackberry.
Preheat the oven to 350 degrees. Grease and flour two 8-inch round pans; set aside.
Blend the cake mix, water, oil, eggs and 1 cup sour cream in large bowl. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes.
Pour the batter into prepared pans. Bake and cool cake according to the cake mix package directions.
To assemble, place 1 cake layer on a serving platter. Spread 3/4 cup cream cheese frosting on top of the cake layer. Spread the jam on top of cream cheese frosting. Top with the remaining cake layer. Frost the top and sides of cake with the chocolate frosting.
To prepare the sauce, blend the remaining cream cheese frosting and 1 cup sour cream in a small bowl until smooth and creamy.
Garnish the top of frosted cake with 2-3 tablespoons of sauce in center and top with fresh raspberries. Place 2 tablespoons sauce on center of each serving plate and top with a slice of cake. Garnish with additional fresh raspberries, if desired.