1 (9 oz.) pkg. white cake mix
1 (8 oz.) pkg. cream cheese, softened
1/4 c. powdered sugar
1 1/2 c. whipping cream, whipped
3 c. fresh raspberries
2 sq. (1 oz. each) semi-sweet chocolate, coarsely grated or shaved

Prepare and bake cake mix according to package directions. Cool; cut into 1-inch cubes.

In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped cream.

In a trifle bowl, layer half of the cake cubes, 1 cup of the raspberries, half of the cream cheese mixture and half of the chocolate. Repeat layers. Top with the remaining ingredients. Refrigerate for 4 hours or overnight.