Categories: Cakes, Chocolate, Desserts 
      Yield: 10 servings 
  
     10 oz White chocolate 
      2 c  35% Real Whipping Cream 
           - divided 
      2    10oz tins mandarin oranges 
      3 tb Orange liqueur 
      1    Sponge ca 8x3-inch 
      4 oz White chocolate, in curls 
           - or grated 
  
  Ingredient notes: Orange juice may be used in place of liqueur. Drain 
  mandarin oranges and reserve liquid. Angle food cake may be used in place 
  of sponge cake. 
  1. For the white chocolate mousse :Frosting:, melt white chocolate very 
  gently over low heat with 1/2 cup whipping cream. Stir until smooth. Cool. 
  2. Whip remaining 1 1/2 cups cream until light. Fold ooled white 
  chocolate. Refrigerate approx 1 hour or until mixture is of frosting-like 
  consistency. 
  3. Combine 1/2 cup of juices from the mardarin oranges with the orange 
  liqueur. 
  4. When ready to assemble cake, slice cake into 3 layers. Drizzle the 
  bottom and middle layers with juice mixture. Arrange a layer of mandarin 
  oranges on each of the 2 layers. Frost with some of the white chocolate 
  mousse. 
  5. Place the bottom layer on a cake plate and top with middle layer. Top 
  with top layer and frost the entire cake with remaining white chocolate 
  mousse. 
  6. Sprinkle with white chocolate curls or grated chocolate. Refrigerate 
  until ready to serve.