| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
St. Louis |
Desserts |
34 |
Servings |
INGREDIENTS
| 14 |
c |
Cold milk; divided |
| 2 |
|
1-pound cakes; (homemade or purchased) (pound cakes) |
| 1 1/2 |
c |
Granulated sugar |
| 2 |
c |
Cornstarch |
| 2 |
tb |
Ground cinnamon; divided |
| 2 |
|
Chocolate with almonds or plain chocolate; (7-oz) grated and divided, (3 cups) |
| 1 |
c |
Chopped pecans |
INSTRUCTIONS
Recipe by: St. Louis Post-Dispatch 11/17/97 Cut cake lengthwise in
1/2-inch-thick slices. Line bottom of 17-by-12-by-2 1/2-inch pan with cake.
Set aside remaining cake slices.
Cake must be in pan before cooking cream.
Put 2 cups cold milk in a blender. Add sugar and cornstarch; process until
well mixed. Heat remaining 12 cups milk over low heat. When hot, gradually
add sugar-cornstarch-milk mixture, stirring until thick and just coming to
a boil. Remove from heat.
Pour half of the milk mixture over the cake; sprinkle with 1 tablespoon
cinnamon and 1 1/2 cups grated chocolate. Layer remaining cake slices over
chocolate. Pour on remaining milk mixture. Sprinkle with remaining 1
tablespoon cinnamon and remaining 1 1/2 cups grated chocolate. Top with
pecans; chill.
Yield: 34 servings.
Cunetto House of Pasta.
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 5,
1998
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