Preheat Oven to 325 degrees.
Grease and flour 2-13×9 pans
Chocolate Raspberry Cake
In a mixing bowl, Add
4 cups sugar
3-1/2 cups flour
1-1/2 cups dark cocoa powder
3 tsp baking soda
3 tsp baking powder
1 tsp salt
Mix until combined
4 eggs, room temp.
2 cups milk, room temp.
1 cup veggie oil
4 tsp vanilla
1/2 cup chambord (raspberry liquor)
Mix on medium for about 3 minutes.
Add 2 cups boiling water and stir in by hand.
Divide batter into 2-prepared 13×9 prepared pans.
Bake for 30-35 minutes until toothpick inserted in center comes out clean. Cool on racks for 20 minutes. Turn out of pans and let cool completely.
In mixing bowl
Add 1-1/2 cups milk
1-1/2 cups heavy whipping cream
2-4oz boxes of cheesecake pudding mix
And 1/4 cup chambord
Whip until becomes thick.
In a sauce pot bring
1/4 cup chambord and 1-1/2 cups of sugar to a boil. Add 2 cups fresh or frozen berries. Add 3-Tbsp corn starch. Turn heat to medium low and stir until becomes a jelly consistency, place aside and let cool completely.
Melt 1 cup of butter
In bowl of mixer add 1-1/3 cups cocoa powder to butter stir until dissolved.
Add 6 cups of powder sugar and 2/3 cups milk alternating between milk a sugar while whipping until becomes a creamy consistency. Add 2 tsp vanilla and stir in.
Place 1 cake on board, add mousse sit in fridge for a bit to set up. Add jelly. Place second cake on top. Frost and decorate.
You can cut the recipe in half to make 2-9inch rounds.
****this recipe has been linked to http://www.foodiefriendsfriday.com weekly linky party May 9th , 2013******