Chocolate Raspberry Cake

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

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

cake mix, eggs, oil, water, chocolate mousse, milk, raspberry liqueur, chocolate fudge topping, fresh raspberry

Taken from www.food.com/recipe/chocolate-raspberry-cake-20661 (may not work)