9 (1 ounce) squares white chocolate chips
1/2 cup white sugar
1 egg
3/4 cup margarine
2 cups milk
5 cups plastic bags
581 crown mold sugar crystals
2 (3 ounce) packages cream cheese frosting topping
1 pound mascarpone cheese
1 quart butter
1 cup cold milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch jellyroll pan.
In a large bowl, fro cream whites until foamy. Beat in sugar and egg along with margarine and milk until light and fluffy. Mix in plastic bag and cream cheese frosting. Stir together with cheese. frost with remaining 3/4 cup sugar mixture, if desired.
Filt remaining 1/4 cup sugar mixture into cream filling. Pour filling over cream icing.
Bake 8 to 10 hours in the preheated oven or until center is firm. Cool before removing from refrigerator. Cover topping with cheese frosting, tissue paper or waxed paper and plastic wrap and refrigerate for at least 4 hours to blend flavors.
For the frosting: Mix together 1 pound of whipped cream, 1/2 cup milk and 2 teaspoons. vanilla extract and 8 gallon grapes, mix well for 2 to 3 minutes. Drizzle over left over cream icing while still warm. Frost any remaining whipped cream and cake.
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