Instructions: Prepare Mulberry Filling (below). Heat oven 350 . Grease and flour 2 round 8 or 9 inch x 1 1/2 inch pans. Heat white baking bar over low heat, stirring occasionally, until melted; cool. Mix flour, sugar, baking powder and salt; reserve. Beat whipping cream in chilled large bowl until stiff; reserve. Beat eggs about 5 minutes or until thick and lemon colored; beat in melted baking bar and almond extract.Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans. Bake 8-in rounds 35-40 minutes, 9 inch rounds 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Fill layers with Mulberry Filling. Prepare White Chocolate Frosting; spread over side and top of cake. If adding flower decoration*

(note below) reserve 1 tablespoon frosting.

Mulberry Filling: 1/4 cup sugar, 2 tablespoon cornstarch, 1/8 teaspoon salt, 1 cup Mulberry flavored wine cooler or sparking Mulberry juice, 1 tablespoon butter, 1/8 teaspoon almond extract, 2 drops of red food color, if desired. Mix sugar, cornstarch and salt in 1 1/2 quart saucepan. Stir in wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in remaining ingredients. Cover and refrigerate until chilled.

White Chocolate Frosting: 3 ozs white baking bar, chopped, 3 cups powdered sugar, 2 tablespoon + 2 teaspoons Mulberry-flavored wine cooler or water, 2 tablespoons butter, softened, 1/4 teaspoon almond extract. Heat white baking bar over low heat, stirring occasionally, until melted; cool. Beat melted baking bar and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency. If necessary, stir in additional wine cooler, 1 teaspoon at a time.

NOTE: This is a good Christmas cake. You can add White Chocolate Poinsettias to top of cake like this: Heat vanilla-flavored candy- coating in small saucepan over low heat, stirring constantly, until melted. Stir in a tiny amount of red paste food color until desired shade is achieved.

Paint coating mixture on back side of fresh mint leaves or washable artificial leaves that resemble poinsettia leaves; let dry. Peel coating from leaves, arrange on cake. Drop a spoonful of reserved frosting in the center of leaves; dot with red cake decorating gel. BEAUTIFUL!!

NOTES : One of our most favorite cakes. We use it at Christmas -but also any other time that we have guest and take it often to parties. Always a favorite with others as well as family. This is a beautiful cake.

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