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

For mousse, in a small saucepan melt semisweet chocolate over low heat; remove from heat. Stir in powdered sugar, liquer, 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 whipped cream. Fold in remaining chocolate. Cover; chill mixture just until it mounds. Spread onto cake to 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 whipping cream around cake edge. Garnish with raspberries, if desired.

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