Ingredients
- 9 round cake pans
- 2 layer-size
- 2 ozs
- 1/2 mousse mixture over the bottom layer
- 350 ml raspberry fudge sauce
- 160 ml milk (cold)
- 160 ml milk (cold)
- 80 ml raspberry liqueur
- 80 ml liqueur for the liquid
- 1994 packages prepare
- 2 packages chocolate mousse mix
- 1 package devils food cake mix
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 dozen to 16 servings. Penny Halsey ----
