This one received rave reviews from my family and coworkers! I baked the cake according to the directions on the box, but subbed butter and milk for the oil and water (I always do this with boxed mixes, as it gives them a much richer and more homemade taste). Instead of the mousse, I made a white chocolate buttercream frosting, by mixing 1 cup butter with approximately 2 cups of powdered sugar, then adding 8 ounces of melted white chocolate and beating on high for 3-4 minutes until light and fluffy. A great springtime treat!

This cake is soooooo good!!! Only thing I changed was the order of the filling I did 2 layers raspberry to one layer mousse.

Made this cake for my sister's 60 th birthday party. It was a HUGE hit. I chilled the white chocolate and whipping cream mixture before adding to the whipped cream. I also added a box of white chocolate instant pudding mix to the cream. It gave the mousse a thicker texture, which was perfect for frosting and decorating the cake. Thankyou for sharing this recipe. Definately a keeper !

I have made this cake a number of times. I always get GREAT reviews from everyone who tries it - even from my die-hard milk/dark chocolate lovers. The first time I tired it, as other reviewers noted, I ended up with white chocolate slop instead of mousse. The next few times, I made sure to whip the cream to stiff peaks and not to overmix when I added the chocolate mixture and had much better results.

This has been a huge hit every time I've made it. Instead of using the mousse, I used a regular white icing and covered it with shredded coconut. YUM!

I agree with the reviewer that wrote the recipe is a good idea, but needs to be re-written. I added a box of instant pudding mix as so many have suggested but it was still runny. It looked lovely until I cut a piece out, then the whole thing collapsed on the runny mousse. It tasted wonderful though!

Honestly, the idea for the cake is good, the recipe is NOT! You have to change and adjust so much, if you don't believe me, check what everyone else had to do. The recipe should be re-written with the correct amounts of cream, instant pudding, and directions.

This was a decent recipe. Just to stress.... the recipe calls for the white choc mixture to be "luke warm".. no no... let it cool!!!!! I made the mistake of adding the whipped cream while it was too warm and it didn't fluff properly, just kinda melted it. Everyone still loved it though :)

Fabulous! The layers actually held up, even the mousse layers (I added a box of white chocolate instant pudding). When I finally arrived at the party the cake was gone and three guest actually bowed down, everybody else was begging for the recipe or telling me how wonderful the cake was! Thanks =)

I made this cake yesterday & put it in the freezer. We're having a big, family BBQ in a few days & I wanted something I could make ahead of time. I read other reviews & took the advice to add instant vanilla pudding to the whip cream. I used a 4-serving pkg - make sure it's 'instant' pudding! It firmed up the whip cream SO nicely. I melted the white chocolate with 1/2 cup whip cream - not 1 c. as orginally written & I whipped the remaining 1-1/2 cups with the pudding). I cooled the white choc. completely (over a bowl of ice water & gradually folded the whip cream in. It was a perfect consistency for icing the layers & piping the remaining around the base of the cake & the top. Also, when I made the raspberry filling - I didn't bother pureeing the rasberries first. When you heat the berries, add sugar (2Tbsp) & the cornstarch/water - the berries break down & puree themselves. This saves time. All in all I found this to be an excellent recipe. You can't go wrong with a cake mix, and the white choc. mousse tasted delicious. The raspberry filling was of a jam consistency - I put it between layer 2 and 3 (mousse between 1 & 2 and 3 & 4). The results looked very professional! Can't wait to taste the final product. P.S. I won't add the fresh rasberries that decorate the top of the cake until I take it out of the freezer and the cake has thawed. I encourage you to try this recipe. Make the few changes that have been suggested by others - you won't be disappointed!