Total Steps
6
Ingredients
6
Tools Needed
6
Ingredients
- Fresh Raspberries(optional)
- 1 jar 12-oz. Raspberry Fudge Sauce
- 1 cup Cold Milk
- 1 cup Raspberry Liqueur
- 1 box 2-layer size Devil's Food Cake Mix
- 2 packets 2-oz. each Chocolate Mousse Mix
Instructions
Step 1
Prepare the Devil's Food Cake <a href="/technique/7S3QCKWK/mix">mix</a> as directed on the manufacturer's package. <a href="/technique/RNT367Z2/bake">Bake</a> the cakes in two 9-inch round cake pans that have been lightly <a href="/technique/6BTCX64M/coated">coated</a> with a non-stick cooking spray. <a href="/technique/GZFHJC5K/cool">Cool</a> the cakes on a wire rack. Level the <a href="/technique/R34ZSY3M/top">tops</a> of the <a href="/technique/RNT367Z2/baked">baked</a> cakes and split each in half horizontally to produce 4 layers. Set aside.
Step 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).
Step 3
To assemble the cake, place the bottom layer on a <a href="/technique/Y6MVNCHX/serving">serving</a> <a href="/technique/ZJ3WDM5Q/plate">plate</a> 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 <a href="/technique/R34ZSY3M/top">top</a> of the fudge sauce.
Step 4
Repeat the process, layering the raspberry fudge sauce and the raspberry-chocolate mousse, until you reach the <a href="/technique/R34ZSY3M/top">top</a> layer of the cake. Use the remaining raspberry- chocolate mousse to frost the <a href="/technique/R34ZSY3M/top">top</a> and sides of the cake.
Step 5
Finally, and no more than an hour before <a href="/technique/Y6MVNCHX/serving">serving</a>, place a single layer of fresh raspberries on the <a href="/technique/R34ZSY3M/top">top</a> of the cake. <a href="/technique/ZSSVQ6FG/refrigerate">Refrigerate.</a> <a href="/technique/3JDX2Q84/slice">Slice</a> to <a href="/technique/Y6MVNCHX/serve">serve</a>.
Step 6
Kitchen Staff Tip: Can't find fruit-flavored fudge sauces at your local grocer? No problem. Simply <a href="/technique/S6W4FR7F/blend">blend</a> a few tablespoons of raspberry liqueur into a conventional fudge sauce and return it to the bottle, clearly re-labeled. The enhanced <a href="/technique/PMQVQDJ8/flavor">flavor</a> is perfect for today's recipe, and is also great <a href="/technique/Y6MVNCHX/served">served</a> over plain vanilla <a href="/technique/RP8LCDPZ/ice">ice</a> <a href="/technique/R3P5MM3Z/cream">cream</a> with a few beautiful, fresh raspberries.