Chocolate Raspberry Schnapps Cake

1 (18.25 ounce) box chocolate cake mix with pudding in the mix
3 eggs
1/2 cup cold water
1/2 cup raspberry schnapps
1/2 cup vegetable oil

Mix above ingredients together and pour into a Bundt pan. Bake at 325 degrees F for 40 to 45 minutes. Cool.

Glaze
1 tablespoon butter
1/4 cup cold water
1 cup brown sugar
1/2 cup raspberry schnapps

Combine butter, water and sugar in saucepan and bring to a boil. Boil 5 minutes. Remove from heat. Stir in raspberry schnapps. Using a sharp knife, make slits in cake. Brush glaze all over cake until all glaze is absorbed. Store in refrigerator.