Chocolate Raspberry Cake

READY IN: 1hr 45mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package devil's food cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 2
    (2 ounce) packages chocolate mousse mix
  • 23
    cup milk
  • 13
    cup raspberry liqueur
  • 1
    (12 ounce) jar chocolate fudge topping or (12 ounce) jar raspberry fudge sauce
  • fresh raspberry (optional)
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DIRECTIONS

  • Prepare cake mix as directed in 9" round cake pans.
  • Prepare mousse mix as directed except use the milk and liqueur for the liquid.
  • Split each cake layer in half horizontally with a serrated knife.
  • Place bottom of one layer on a cake plate.
  • spread with 1/3 cup of the fudge topping.
  • Spread 1/2 cup of the mousse over the fudge topping.
  • Repeat layers two more times.
  • Top with last cake layer.
  • Finish frosting the cake with the remaining mousse.
  • Cover and chill throughly.
  • Garnish with fresh raspberries before serving.
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