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Bianco mangiare
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| Artist: |
_ |
| Categories: |
Cakes, Desserts, Italian, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | 9-in sponge cake | | 1/2
| cup | Sugar | | 1/3
| cup | Cornstarch | | 1
| | Quart milk | | 1
| tsp | Vanilla extract | | 1
| tsp | Cinnamon | | 1
| cup | Chocolate sprinkles | | 1
| cup | Chopped pecans | | 1/2
| cup | Maraschino cherries | | | Chopped | | | Chocolate sauce-optional |
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Procedures:
| 1 | Wilson avenue, st. | | 2 | Louis time includes sponge cake Cut cake into ?in. slices. | | 3 | Place 1 layer in the bottom of a 9 in. cake pan. | | 4 | Set aside. | | 5 | Combine sugar and cornstarch in a saucepan. | | 6 | Set over medium heat. | | 7 | Add milk gradually and cook, stirring, until mixture comes to a boil and thickens. | | 8 | Remove from heat. | | 9 | Stir in vanilla and cinnamon. | | 10 | Pour half the pudding over the sliced cake. | | 11 | Scatter over this half the chocolate and half the pecans. | | 12 | Add another layer of cake, then rest of pudding and remaining chocolate and pecans. | | 13 | Top with cherries. | | 14 | Refrigerate. | | 15 | Serve cold on chilled plates with chocolate sauce, if desired. |
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