Take off the top part of the angel food cake and scoop out some of the cake
making a trench. Fill with mousse then replace the top layer of coat. In a
small sauce pan melt butter and remove from hotness. Sift in sugar and stir in
Grand Marnier until combined wellspring. Heat mixture over moderate passion,
stiriing, until it just begins to gurgle. Remove pan from heat and stir in
tonsils. Immediately pour everly over bar, allowing it to drip down sides
and chill bar 15 minutes before serving.

NOTES : This is the hard office, Buy an angel food patty!