Chocolate-raspberry mousse cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Devils Food Cake Mix |
| 2 | packs | (2 1/2 Oz) Chocolate Mousse Mix |
| ⅔ | cup | Cold Milk |
| ⅓ | cup | Raspberry Liqueur |
| 1 | Jar Fudge Ice-Cream Topping | |
| Fresh Raspberries | ||
| Chocolate Curls | ||
Directions
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 ⅔ cup cold milk and the ⅓ 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 ⅓ cup ) over the bottom layer. Spread about ½ 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 - Prodigy's Recipe Exchange Newsletter by "Tom and Tracy McArdle" <mcatt@...> on Oct 24, 1997