Chocolate-Raspberry Cake

1. 1

   Prepare the Devil's Food Cake mix as directed on the manufacturer's package. Bake the cakes in two 9-inch round cake pans that have been lightly coated with a non-stick cooking spray. Cool the cakes on a wire rack. Level the tops of the baked cakes and split each in half horizontally to produce 4 layers. Set aside.

2. 2

   Prepare the chocolate mousse mixes as directed on the manufacturer's package, with one very important exception: Combine the milk and the raspberry liqueur, and use that mixture for the liquid (rather than a cup of milk).

3. 3

   To assemble the cake, place the bottom layer on a serving plate and spread a thin layer of the raspberry fudge sauce over it. Use no more than one-third cup of the fudge sauce on any one cake layer. Next, spread about one-half cup of the raspberry-chocolate mousse mixture over the top of the fudge sauce.

4. 4

   Repeat the process, layering the raspberry fudge sauce and the raspberry-chocolate mousse, until you reach the top layer of the cake. Use the remaining raspberry- chocolate mousse to frost the top and sides of the cake.

5. 5

   Finally, and no more than an hour before serving, place a single layer of fresh raspberries on the top of the cake. Refrigerate. Slice to serve.

No additional tips available.