---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate-Raspberry Mousse Cake
  Categories: Cakes, Chocolate
       Yield: 16 servings
       1 pk Devil’s food cake mix
            =2 layer size
            (plus ingredients to
            -prepare cake
       2 pk Chocolate mousse mix
            =2 ozs each
     2/3 c  Cold milk
     1/3 c  Raspberry liqueur
      12 oz Raspberry fudge sauce
            Or plain fudge sauce
            Fresh raspberries
            Or strawberries
            Chocolate curls
   Recipe by: Midwest Living, August 1994
   Prepare and bake the cake according to the package
   directions, turning the batter into two 9-inch round cake
   pans.  Split each cooled layer of cake in half horizontally.
   Prepare the chocolate mousse mixes according to the package
   directions, except use the 2/3 cup cold milk and the 1/3
   cup liqueur for the liquid.  To assemble the cake, place
   the bottom layer on a serving plate.  Spread a thin layer
   of fudge sauce, about 1/3 cup, over the cake.  Spread about
   1/2 cup of the mousse mixture over the bottom layer.
   Repeat layering twice with the cake, fudge sauce and mousse
   mixture.  Top with the remaining cake layer.  Frost the top
   and sides with the remaining mousse mixture.  Decorate with
   fresh raspberries and chocolate curls.  Store in the
   refrigerator.  Makes 12 to 16 servings.  Penny Halsey