Ingredients Jump to Instructions ↓

  1. 1 pk Devil's food cake mix

  2. 2 layer size

  3. 2 pk Chocolate mousse mix

  4. 2 ozs each 2/3 c Cold milk

  5. 1/3 c Raspberry liqueur

  6. 12 oz Raspberry fudge sauce

  7. 1994 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

  8. 2/3 cup cold milk and the

  9. 1/3 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 1/3 cup, over the cake. Spread about 1/2 cup of the mousse mixture over the bottom layer.

Instructions Jump to Ingredients ↑

  1. 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. Penny Halsey --


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