1 (18 1/4 oz.) pkg. chocolate cake mix
1 (3 oz.) pkg. cream cheese, softened
3/4 c. milk
1 (3.4 oz.) pkg. instant vanilla pudding mix
1 (8 oz.) carton frozen whipped topping, thawed
2 c. fresh raspberries
confectioners sugar

Prepare the cake according to package directions, using three greased and floured 9-inch round cake pans.

Bake at 350°F for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely.

In a mixing bowl, beat cream cheese until fluffy. Combine milk and pudding mix; add to cream cheese and mix well. Fold in whipped topping and raspberries. Place one cake layer on a serving plate. Spread with half of the filling. Repeat layers. Top with remaining cake; dust with confectioners sugar. Garnish with raspberries, if desired. Store in the refrigerator.

Yield: 12 servings.