Blackberry-Raspberry Truffle Cake
INGREDIENTS
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2 (18.25-ounce) packages devil's food cake mix
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6 large eggs
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1 cup vegetable oil
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1 1/3 cups water
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1 1/4 cups light sour cream
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1 (12-ounce) package semisweet chocolate morsels
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1 1/2 cups whipping cream
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1/2 cup seedless blackberry jam
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1/2 cup seedless raspberry jam
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1/4 cup water
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1 (8-ounce) package cream cheese, softened
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1/3 cup powdered sugar
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1 (16-ounce) container frozen whipped topping, thawed
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1 teaspoon vanilla extract
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3 to 3 1/2 cups chopped pecans, toasted
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Garnish: 1/4 cup blackberry and raspberry candies
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