Chocolate Raspberry Sour Cream Cake with Chocolate Glaze

1 (18.25 ounce) box chocolate cake mix
1 (10 ounce) package frozen raspberries in light syrup, thawed
1 (8 ounce) container sour cream
1/2 cup water
3 eggs

Heat oven to 325 degrees F. Grease and flour a 10- to 12-cup Bundt pan.

In a large mixing bowl, combine all ingredients. Mix on medium speed for 2 minutes. Increase speed to medium high, mix 3 more minutes. Spoon into prepared pan. Bake at 325 degrees F for 55 to 65 minutes until wooden pick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan. Cool completely on rack. Top with glaze. May be served with sweetened whipped cream and additional fresh raspberries.

Serves 16.

Chocolate Glaze
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

In double boiler over hot, not boiling water, combine all but vanilla extract. When mixture is melted, add extract and spread warm glaze over top of cake.