Chocolate Rum Cake

Preheat oven to 350. Grease 2 round 9" cake pans and set aside. Mix cake mix, pudding mix, water, rum, oil and eggs on low. Scrape down sides. Mix on medium for 2-3 minutes. Food in chocolate chips. Pour batter into both pans evenly. Bake for about 30 minutes. Cool for 10 minutes, then remove from pans and cool completely on wire rack. While cooking, heat raspberry jam and 1/4 c rum in sauce pan on low. Poke holes in cake and pour sauce over cake and let sink in. Then layer the middle with chocolate frosting. Sometimes I just layer the middle with just jam and frost either chocolate frosting and top with fresh raspberries.