Preheat oven to 350 with a rack in the center. Mix cake mix, baking powder, and gelatin. Make a well in center, and pour in the eggs, sherry and sour cram. Beat for 4 minutes on medium speed.

Pour cake batter into 2 9-inch round cake pans that have been greased and floured.

Bake at 350 degrees for 20-25 minutes, until top springs back. Cool completely on a cake rack.

ICING AND FILLING:

Completely drain berries, saving juice.

Beat sugar, shortening, and 4 T juice until smooth. Add a little extra juice, up to 2 T, if needed.

Fold in Cool Whip, and put aside 1/3 of the mixture to frost the sides of the cake.

Mix grated chocolate and pecans into the remaining 2/3 of the Cool Whip mixture.

Slice each cake in half to make 4 layers. Fill and top with the choclate-nut icing, and ice sides with the plain raspberry icing. Decorate top with chocolate curls, if desired.

Chill well before serving to "set" the frosting.