• Preheat oven to 350 degrees F. 
• Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened.
• Beat on medium speed 2 minutes scraping bowl occasionally. Pour into prepared pan.
• Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean.
• Cool in pan 10 minutes.
• Loosen cake from side of pan with knife or metal spatula and gently remove cake.
• Cool cake completely on wire rack. Place on serving plate.
• Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each min.
• Drizzle over cake.
• Spoon raspberries into center of cake.
• Raspberry Sauce
• Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
• Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
• Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

Devonshire Cream:

• Whip whipping cream, sugar and vanilla. When thick, fold in the sour cream.