1 Box Devil’s Food Cake Mix;
-(2-layer size)
2 pk (2-oz. each) Chocolate
-Mousse Mix
2/3 c Cold Milk
1/3 c Raspberry Liqueur
1 Jar; (12-oz.) Raspberry
-Fudge Sauce
Fresh Raspberries for
-garnish
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.
Yields
12 servings