Chocolate Mousse Cake

FOR CAKE: Prepare 2 angel food loaf cakes following package directions; cool. Line a 2 1/2-quart glass bowl with Crystal Color plastic wrap; set aside. With serrated knife, trim top crust from cakes. Slice cakes into 3/4-inch slices. Cut slices diagonally in half to make triangles. In bottom of plastic wrap-lined bowl, arrange cake triangles with narrow ends toward center in a pinwheel fashion. Cover entire surface of bowl with cake, filling any gaps with small cake pieces. Trim cake even with top of bowl. Cover with plastic wrap; set aside. Reserve remaining cake triangles for top.

FOR CHOCOLATE MOUSSE FILLING: In microwave-safe 2-cup glass measure, place 1 cup milk; sprinkle gelatin over top. Let stand 2 minutes to soften. Do not stir. Microwave uncovered on HIGH until milk is hot and gelatin is dissolved, 2 minutes. Stir well. In food processor or blender, place chocolate morsels and 1/4 cup sugar. Add hot milk mixture; process until chocolate is melted and mixture is smooth. Add remaining 1 cup milk and vanilla; blend well. Pour mixture into bowl, cover with plastic wrap; refrigerate until chocolate mixture begins to thicken, 1 to 1 1/2 hours. In large bowl, with electric mixer, beat 1 cup whipping cream until stiff peaks form. Add cooled chocolate mixture to whipped cream; beat until smooth. Pour into cake-lined bowl. Cover top of filling with remaining cake triangles. Cover with plastic wrap; refrigerate overnight.

FOR FROSTING: In large bowl, with electric mixer, beat remaining 1 cup whipping cream with remaining 1/4 cup sugar until soft peaks form. Uncover cake; unmold onto platter. Remove plastic wrap. Frost cake with whipped cream. Garnish with mint leaves, kiwi fruit and raspberries.