2Grease 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
3Place 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.
4Remove 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.
5Pour 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.
6Carefully tap the pan a couple of times on the counter to force any air bubbles to the surface of the batter
7Put the bundt in the oven and bake for 55 to 60 minutes. Test the cake with wooden skewer..should come out clean
8Run 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.
9Make the Glaze:
10Melt the butter in a small sauce pan over low heat.
11Add cocoa powder and heavy cream, whisk until the mixture thickens..do not boil it.
12Turn off the heat and add the powdered sugar and vanilla..keep whisking until the glaze is smoth and shiny.