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                        BIANCO MANGIARE+++FGGT98B

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Cakes
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    9-in sponge cake
     1/2   c            Sugar
     1/3   c            Cornstarch
   1                    Quart milk
   1       t            Vanilla extract
   1       t            Cinnamon
   1       c            Chocolate sprinkles
   1       c            Chopped pecans
     1/2   c            Maraschino cherries,
                        Chopped
                        Chocolate sauce-optional

  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.
 


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