Chocolate Raspberry Cake

12 ounces semisweet or milk chocolate chips
3/4 cup walnuts or pecans, finely chopped
1 (18.25 ounce) box chocolate cake mix with pudding
4 eggs
1/4 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract
8 ounces instant chocolate pudding mix
1 cup sour cream
1 pound frozen raspberries or fresh raspberries

Glaze:
1/2 butter
3 tablespoons milk
2 tablespoons cocoa
1 teaspoon vanilla extract
8 ounces confectioners' sugar, more or less

Heat oven to 350 degrees. Grease a tube pan well.

Cake: Coat nuts and chips with 1 tablespoon of cake mix; set aside.

Combine cake mix, eggs, oil, water, vanilla extract, 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 prepared pan, and bake for 1 hour, or until knife in center comes out clean. Cool for 30 minutes and turn out on rack.

Glaze: Boil butter, milk and cocoa for 3 minutes, stirring continuously. Reduce heat to low and add vanilla. Stir in confectioners' 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.