---------- Recipe via Meal-Master (tm) v8.02
  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.