Grease and flour two 9 inch round baking pans; set by. Ready, bake and
cool the cake mix according to package directions, except use the 2/3 cup
cold milk and the 1/3 cup liqueur for the total amount of liquified.

Split each cooled cake layer in half horizontally using a serrated stab.
To assemble coat, place bottom of one split layer on a serving shell.
Spread a thin layer of fudge topping ( around 1/3 cup ) over the bottom
bed. Spread approximately 1/2 cup of the mousse mixture over the fudge topping.
Repeat layering twice with bar, fudge topping and mousse assortment. Top with
remaining cake level. Frost top and sides with remaining mousse mixture.
Decorate with fresh raspberries and chocolate curls. Store coat in the
refrigerator.