Instructions: Heat oven to 325 degrees. Grease two 8-inch cake pans, dust with cocoa powder. In a medium bowl, whisk bake mix, cocoa, pecans, baking powder and salt. In a large bowl, with an electric mixer on medium, beat butter until fluffy, about five minutes. Add egg yolks, one at a time, beating well after each addition. Add dry mixture, one third at a time, beating until just combined.

In a clean bowl, beat egg whites until soft peaks form. Add sugar substitute; beat until stiff. In three additions, fold egg whites into chocolate mixture; combine thoroughly. Divide batter in prepared pans; smooth tops. Bake 20 minutes, or until cake springs back when touched in the middle. Cool in pans on racks 5 minutes; invert onto racks to cool completely.

For mousse: mix instant coffee granules in vanilla and chocolate extracts until dissolved. Whip cream with an electric mixer until soft peaks form; add coffee mixture. Add shake mix and mint extract. Continue beating until smooth and firm. Chill 30 minutes.

Place one cake layer on a serving plate. Spread with half of mousse filling, leaving a 1/2-inch border. Top with remaining cake layer and mousse. Garnish with raspberries and mint leaves.

This recipe yields 8 servings.

Description: "When you have a little extra time, and want to pull out all the stops, this recipe is the one to try. To guild the lily, weve included a simple recipe for chocolate mint mousse filling (also great by itself!)."

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