Instructions: Warm water over medium heat. Add chocolate, butter and sugar. When chocolate and butter have melted, set aside and allow to cool for 10 minutes.

Beat in sour cream, eggs and vanilla. Add flour, baking soda and baking powder. Beat until batter is smooth, then pour into a 9 inch springform pan.

Bake for 40 minutes or until fork comes out clean. Cool.

For the filling: Cut the cooled cake horizontally into three layers.

Beat cream and sugar until stiff. Spread raspberries on first layer. Use 8 tablespoons of the whipped cream mixture and spread over raspberries. Add the next layer of cake.

Melt chocolate, cool slightly. Fold melted chocolate into 1 1/2 cups whipped cream. Spread over middle layer and add last layer of cake.

For the frosting: Warm 4 squares semisweet chocolate, powdered sugar, rum flavoring and butter over low heat while stirring constantly.

When frosting is smooth and still warm, spread over cake. Let cool. Put remaining whipped cream in a pastry tube and decorate cake.

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