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  • Chocolate Raspberry Mousse Cake

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    Chocolate Raspberry Mousse Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 pkt Devils Food Cake Mix
    • 2 pkt (2 1/2 Ounce) Chocolate Mousse Mix
    • 2/3 c. Cool Lowfat milk
    • 1/3 c. Raspberry Liqueur
    • 1 jar Fudge Ice-Cream Topping Fresh Raspberries Chocolate Curls

    Directions

    1. Grease and flour two 9 inch round baking pans; set aside. Prepare, bake and cold the cake mix according to package directions, except use the 2/3 c. cool lowfat milk and the 1/3 c. liqueur for the total amount of liquid.
    2. Split each cooled cake layer in half horizontally using a serrated knife.
    3. To assemble cake, place bottom of one split layer on a serving plate.
    4. Spread a thin layer of fudge topping ( about 1/3 c. ) over the bottom layer. Spread about 1/2 c. of the mousse mix over the fudge topping.
    5. Repeat layering twice with cake, fudge topping and mousse mix. Top with remaining cake layer. Frost top and sides with remaining mousse mix.
    6. Decorate with fresh raspberries and chocolate curls. Store cake in the refrigerator.

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