Grease and flour a 12 C bundt pan or use cooking spray with flour
Sprinkle the chopped pecans and chocolate chips in the bottom of the pan
Place the cake mix, pudding mix, sugar, water, oil and eggs in a mixing bowl and blend on low for 1 minute. Scrape down the sides of the bowl and blend at medium for 2 minutes more. The batter will be thick.
Remove 1 1/4 C of batter and place in a small bowl. Stir in the chocolate syrup and the rasberry jam until well incorporated. Set aside.
Pour the rest of the batter carefully into the bundt pan and smooth it. Pour the raspberry batter on top and use a butter knife to cut it into the batter below. Smooth the top.
Carefully tap the pan a couple of times on the counter to force any air bubbles to the surface of the batter
Put the bundt in the oven and bake for 55 to 60 minutes. Test the cake with wooden skewer..should come out clean
Run a sharp knife around the upper edge and cool for about 10 minutes. Invert on a wire rack, tap the pan, and slide the cake out onto another wire rack. Let cool completely before glazing.
Make the Glaze:
Melt the butter in a small sauce pan over low heat.
Add cocoa powder and heavy cream, whisk until the mixture thickens..do not boil it.
Turn off the heat and add the powdered sugar and vanilla..keep whisking until the glaze is smoth and shiny.