CAKE:

1 (18.25 oz.) chocolate fudge cake mix with pudding
3 eggs
3/4 c. water
1/2 c. Kahlua
1/3 c. vegetable oil

FILLING:

2 c. fresh or frozen, thawed raspberries
1 1/2 (12 oz.) containers whipped topping, thawed (18 oz. total)
3 tbsp. Kahlua
Fresh mint (optional)

Preheat oven to 350 degrees. In a large mixer bowl, prepare cake mix according to package directions, using the first 5 ingredients. Pour batter into 2 greased and floured 9-inch round cake pans. Bake 25-35 minutes, or until cake tests done. Cool layers in pans 10 minutes, turn onto racks to cool.

Split cooled cake layers horizontally to make 4 layers. For filling, puree half the raspberries in blender or processor (reserve remaining berries for garnish).

In a large bowl, stir together whipped topping and 3 tablespoons Kahlua until blended. Divide mixture in half (reserve half for cake frosting). Stir raspberry puree into remaining half of topping to make "raspberry cream."

Place 1 cake layer on serving plate. Spread 1/3 raspberry cream over, alternating cake layers and cream. Spread reserved Kahlua whipped topping mixture over top and sides of cake, and garnish with reserved raspberries and mint leaves. Chill until serving time.