Chocolate Raspberry Cake Recipe

2 (2-oz. each) packages Chocolate Mousse Mix

2/3 cup cold Milk

1/3 cup Raspberry Liqueur

1 (12-oz.) jar Raspberry Fudge Sauce

Fresh Raspberries for garnish

9" 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.

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).

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.

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.

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.

Kitchen Staff Tip: Can't find fruit-flavored fudge sauces at your local grocer? No problem. Simply blend a few tablespoons of raspberry liqueur into a conventional fudge sauce and return it to the bottle, clearly re-labeled. The enhanced flavor is perfect for today's recipe, and is also great served over plain vanilla ice cream with a few beautiful, fresh raspberries.