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 2/3 cup
cold milk and the 1/3 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 1/3 cup ) over the bottom
layer. Spread about 1/2 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@n5.com> on Oct 24, 1997
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