Chocolate Mousse Torte

1 pkg. (1-layer-size) Devil's Food cake mix
1/3 cup chocolate ice-cream topping
4 squares (4 ounces) semisweet chocolate
2 Tbsp powdered sugar
2 Tbsp coffee liqueur
2 egg yolks
1/2 cup whipping cream
1 Tbsp chocolate ice-cream topping
1/2 cup whipping cream
Fresh raspberries (optional)

Prepare mix and bake according to package directions. Cool 10 minutes. Remove from pan and cool completely. Place on a serving platter. Spread cake with the 1/3 cup ice cream topping. Chill until needed.

For mousse: In a small saucepan, melt semisweet chocolate over low heat; remove from heat. Stir in powdered sugar, liqueur, and egg yolks. Cook and stir over medium heat for 2 minutes or until mixture just coats a metal spoon. Remove from heat; cool completely.

Beat the first 1/2 cup whipping cream with an electric mixer to soft peaks. Stir HALF of the chocolate mixture into the whipped cream. Fold in remaining chocolate. Cover; chill mixture just until it mounds. Spread onto cake within 1 inch of edge. Chill, covered, several hours.

To serve, drizzle cake with the 1 tablespoon topping. Beat the remaining whipping cream to stiff peaks. Using a pastry bag fitted with a large star tip, pipe whipped cream around cake edge.

Garnish with raspberries, if desired.

Makes 12 servings.