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Raspberry Chocolate Mousse Trifle

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 WhipPrepare 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.

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