Chocolate-Raspberry Cake

• 1 box devil's food cake mix 2-layer size
• 2 chocolate mousse pkts, 2-oz. each
• 1 cup cold milk
• 1 cup raspberry liqueur
• 1 jar sauce 12-oz. Raspberry Fudge
• fresh raspberries for garnish

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.

chocolate mousse pkts, cold milk, raspberry liqueur, raspberry, fresh raspberries

Taken from www.yummly.com/recipe/Chocolate-Raspberry-Cake-1652070 (may not work)