| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Desserts, Cakes, Italian |
6 |
Servings |
INGREDIENTS
| 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, |
|
|
Chopped |
|
|
Chocolate sauce-optional |
INSTRUCTIONS
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 cherries. Refrigerate.
5. Serve cold on chilled plates with chocolate sauce, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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