INGREDIENTS

INSTRUCTIONS

Prepare the Devil's Food Cake mix as directed on the manufacturer's
package. Bake the cakes in two 9-inch 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.  Posted to dailyrecipe@recipe-a-day.com
by Recipe-a-Day  <recipe-a-day@bignetwork.com> on Jun 18, 1999,
converted by MM_Buster  v2.0l.

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