| 1 | Ingredient notes: orange juice may be used in place of liqueur. |
| 2 | Drain mandarin oranges and reserve liquid. |
| 3 | Angle food cake may be used in place of sponge cake. |
| 4 | For the white chocolate mousse :frosting:, melt white chocolate very gently over low heat with ?cup whipping cream. |
| 5 | Stir until smooth. |
| 6 | Cool. |
| 7 | Whip remaining 1 ?cups cream until light. |
| 8 | Fold ooled white chocolate. |
| 9 | Refrigerate approx 1 hour or until mixture is of frosting-like consistency. |
| 10 | Combine ?cup of juices from the mardarin oranges with the orange liqueur. |
| 11 | When ready to assemble cake, slice cake into 3 layers. |
| 12 | Drizzle the bottom and middle layers with juice mixture. |
| 13 | Arrange a layer of mandarin oranges on each of the 2 layers. |
| 14 | Frost with some of the white chocolate mousse. |
| 15 | Place the bottom layer on a cake plate and top with middle layer. |
| 16 | Top with top layer and frost the entire cake with remaining white chocolate mousse. |
| 17 | Sprinkle with white chocolate curls or grated chocolate. |
| 18 | Refrigerate until ready to serve. |
