Last updated 6/12/2012 12:54:03 AM. Recipe ID 15942. Report a problem with this recipe.
Title: Bianco mangiare+++fggt98b
Categories: Desserts, Cakes, Italian
Yield: 6 Servings
1 9-in sponge cake
1/2 c Sugar
1/3 c Cornstarch
1 Quart milk
1 ts Vanilla extract
1 ts Cinnamon
1 c Chocolate sprinkles
1 c Chopped pecans
1/2 c Maraschino cherries,
WILSON AVENUE, ST. LOUIS TIME INCLUDES SPONGE CAKE 1. Cut cake into
1/2 in. slices. Place 1 layer in the bottom of a 9 in. cake pan. Set
aside. 2. Combine sugar and cornstarch in a saucepan. Set over medium
heat. Add milk gradually and cook, stirring, until mixture comes to a
boil and thickens. Remove from heat. Stir in vanilla and cinnamon. 3.
Pour half the pudding over the sliced cake. Scatter over this half
the chocolate and half the pecans. 4. Add another layer of cake, then
rest of pudding and remaining chocolate and pecans. Top with
5. Serve cold on chilled plates with chocolate sauce, if desired.
Didn't find the recipe you were looking for? Search for more here!