Combine the cake mix, sour cream, pudding, butter, eggs and buttermilk in a large mixing bowl. Beat 2 minutes or until batter is smooth.

Fold in chocolate chips. Pour 1/2 of batter into a well greased and floured bundt pan.

Add 1/2 cup raspberry filling by dropping it onto batter in large spoonfuls.

Swirl 2-3 times with the tip of a sharp knife into a marble pattern. Repeat layers, saving the last 1/4 cup raspberry filling for topping.

Bake cake, check cake mix box for baking directions, until just done, 35-40 minutes, checking near the end of baking time. I used a coated thin metal bundt pan and baked my cake at 350 for 33 minutes. Remove from oven and cool on wire rack.

While cake is baking, make ganache. Heat half and half until very hot but not boiling. Slowly pour over chocolate chips in a measuring cup and stir quickly to melt chocolate. Let ganache cool slightly, but don’t let it set up.

When cake has cooled for an hour, {don’t worry if the middle sinks a bit} invert onto plate. Poke with a long pick and pour ganache slowly over cake. Let cake sit a few minutes and repeat if desired.

Beat powdered sugar with 1/2 cup softened butter, vanilla and 3-4 T milk or half and half until the icing is a desired consistency. Spread over cake. Top with reserved raspberry pie filling and store cake covered at room temperature or in refrigerator.