1 pk 1 layer devils food cake mix
1/3 c Chocolate ice cream topping
4 Squares semisweet chocolate
2 T Powdered sugar
2 T Coffee liqueur
2 Egg yolks
1/2 c Whipping cream
1 T Chocolate ice cream topping
1/2 c Whipped cream
Fresh raspberries (optional)
1. Prepare mix and bake according to directions. Cool 10 minutes.
Remove from pan and cool completely. Place on serving platter.
2. Spread cake with the 1/3 cup ice cream topping. Chill till needed.
Set aside.
3. For the mousse, in a small saucepan melt semi-sweet chocolate
over low heat; remove. Stir in powdered sugar, liqueur, and egg
yolks. Cook and stir over medium heat for 2 minutes or until mix-
ture coats a metal spoon. Remove from heat; cool completely.
4. Beat the first 1/2 cup whipping cream to soft peaks. Stir half of
the chocolate mixture into the whipped cream. For in the remaining
chocolate. Cover; chill until mixture mounds. Spread onto cake to
within 1 inch of edge. Chill; covered for several hours.
5. To serve, drizzle cake with the 1 Tablespoon topping. Using a
pastry bag fitted with the star tip, pipe the 1/2 c whipped cream
around cake edge and garnish with raspberries, if desired.
Cal: 258 Source: Better Homes and Gardens Magazine, Dec. 1992
