Chocolate-Raspberry Mousse Cake

Chocolate-Raspberry Mousse Cake Ingredients

1 pk Devils Food Cake Mix	1 Jar Fudge Ice-Cream Topping
2 pk (2 1/2 Oz) Chocolate Mousse	Fresh Raspberries
2/3 c Cold Milk	Chocolate Curls
1/3 c Raspberry Liqueur

Instructions for Chocolate-Raspberry Mousse Cake

Grease and flour two 9 inch round baking pans; set aside. Prepare, bake and cool the cake mix according to package directions, except use the 2/3 cup cold milk and the 1/3 cup liqueur for the total amount of liquid. Split each cooled cake layer in half horizontally using a serrated knife. To assemble cake, place bottom of one split layer on a serving plate. Spread a thin layer of fudge topping ( about 1/3 cup ) over the bottom layer. Spread about 1/2 cup of the mousse mixture over the fudge topping. Repeat layering twice with cake, fudge topping and mousse mixture. Top with remaining cake layer. Frost top and sides with remaining mousse mixture. Decorate with fresh raspberries and chocolate curls. Store cake in the refrigerator. Recipe by: Simply Perfect Baking Posted to TNT - Prodigys Recipe Exchange Newsletter by "Tom and Tracy McArdle" on Oct 24, 1997

Main Ingredient: CakeCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chocolate

Cream

Milk

Raspberry

for flavor and categorization

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