Preparation:
1. Bake and cool cake as directed on package for two 9-inch round pans-except add liqueur with the water, oil and eggs.
2. Prepare Chocolate Mousse and Chocolate Frosting.
3. Split each cake horizontally to make 2 layers. Place 1 layer on cake plate; spread with one-third of the mousse. Repeat with second and third layers and remaining mousse. Top with remaining layer. Frost side and top of cake with frosting. Cover and refrigerate at least 2 hours before serving. Cover and refrigerate any remaining cake. |
