Blackberry-Raspberry Truffle Cake

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Southern Living


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2 (18.25-ounce) packages devil's food cake mix

6 large eggs

1 cup vegetable oil

1 1/3 cups water

1 1/4 cups light sour cream

1 (12-ounce) package semisweet chocolate morsels

1 1/2 cups whipping cream

1/2 cup seedless blackberry jam

1/2 cup seedless raspberry jam

1/4 cup water

1 (8-ounce) package cream cheese, softened

1/3 cup powdered sugar

1 (16-ounce) container frozen whipped topping, thawed

1 teaspoon vanilla extract

3 to 3 1/2 cups chopped pecans, toasted

Garnish: 1/4 cup blackberry and raspberry candies

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