Chocolate-Raspberry Mousse Cake

Directions

Prepare and bake the cake according to the package directions, turning the batter into two 9-inch round cake pans.

Split each cooled layer of cake in half horizontally.

Prepare the chocolate mousse mixes according to the package directions, except use the ⅔ cup cold milk and the ⅓ cup liqueur for the liquid.

To assemble the cake, place the bottom layer on a serving plate.

Spread a thin layer of fudge sauce, about ⅓ cup, over the cake.

Spread about ½ cup of the mousse mixture over the bottom layer.

Repeat layering twice with the cake, fudge sauce and mousse mixture.

Top with the remaining cake layer. Frost the top and sides with the remaining mousse mixture.

Decorate with fresh raspberries and chocolate curls.

Store in the refrigerator.

Makes 12 to 16 servings.