1 (18.25 ounce) box chocolate fudge cake mix
12 ounces semisweet chocolate chips or squares
6 eggs, separated
3/4 cup softened butter
Seedless raspberry jam
1/4 cup Chambord (raspberry liqueur)
1 cup confectioners' sugar
1 large container Cool Whip

Prepare cake according to directions on package and bake in a greased 13 x 9-inch pan. Cool.

Cut cake in half and save half for the next time. It will freeze well.

Melt chocolate in the top of a double boiler over hot, not boiling, water. Cool.

In a large bowl beat egg whites until soft peaks form. Set aside.

Beat butter with confectioners' sugar until light.

Add the egg yolks and beat until well blended and creamy. Add the cooled chocolate and liqueur. Gently fold in beaten egg whites. Chill.

Use a clear trifle dish or a beautiful deep serving dish. Crumble half of the cake and put it in the bottom of the serving dish. Spread a very, very thin layer of raspberry jam over the top. Pour half of the chocolate mousse on top followed by the Cool Whip. Repeat the layers.

Serves 12 to 15.