Chocolate Raspberry Bundt Cake

1 (18.25 ounce) box chocolate cake mix with pudding
1 (12 ounce) bag semisweet chocolate chips, divided
1/2 cup raspberry puree or jam
1 (8 ounce) container low fat sour cream
2 tablespoons chopped pecans

Heat oven to 350 degrees F. Grease and flour a Bundt pan.

Prepare cake mix according to directions. Stir in 1 cup of the chocolate chips. Spoon 1/2 batter into prepared pan. Spoon raspberry puree on top, swirl puree slightly with a knife, then pour in remaining batter.

Bake for 35 to 40 minutes or until a wooden pick inserted comes out clean. Cool in pan 10 minutes, then cool completely on a wire rack.

Melt remaining 1 cup chocolate chips in a heavy saucepan over low heat, stirring often. Remove melted chocolate from heat and gradually stir in sour cream. (If glaze is too thick add 1 tablespoon milk.) Drizzle glaze over cooled cake, then top with chopped pecans.