Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Bianco Mangiare




Source of Recipe


Internet


List of Ingredients




1 9-in sponge cake
1/2 cup sugar
1/3 cup cornstarch
1 quart milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup chocolate sprinkles
1 cup chopped pecans
1/2 cup maraschino cherries,
1 chopped
1 chocolate sauce-optional


Recipe



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.