INGREDIENTS
1/2 pint
Raspberries, fresh
3
Eggs
1
package Raspberries in syrup, frozen
1 cup
Chocolate chips, miniature semisweet
3/4 cup
Chocolate creamy ready-to-spread frosting
4 tsp
Cornstarch
2 tbsp
Sugar
1 tsp
Vanilla
1/3 cup
Oil
1
container Sour cream
1/2 cup
Whipping cream, whipped
1
box Chocolate fudge cake mix with pudding
3/4 cup
Water