Chocolate-Raspberry Mousse Cake

Prepare and bake the cake according to package directions, turning the cake batter into two 9x1-1/2-inch round cake pans. Split each cooled layer of cake in half horizontally.

Prepare chocolate mousse mixes according to package directions, except use the 2/3 cup cold milk and the 1/3 cup liqueur for the liquid.

To assemble 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 cake, fudge sauce, and mousse mixture. Top with remaining cake layer. Frost top and sides with remaining mousse mixture. Decorate with fresh raspberries and chocolate curls. Store in the refrigerator. Makes 12 to 16 servings.