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6 servings
suggest servings
| 1 | each | sponge cake | 9 inch |
| 1/2 | cup | sugar | |
| 1/3 | cup | cornstarch | |
| 1 | quart | milk | |
| 1 | teaspoon | vanilla extract | |
| 1 | teaspoon | cinnamon | |
| 1 | cup | chocolate sprinkles | |
| 1 | cup | pecans | chopped |
| 1/2 | cup | maraschino cherries | chopped |
| 1 | x | chocolate sauce | optional |
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.
| % Daily Value* | |
| Total Fat 16.0g | 25% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 68mg | 3% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 2.0g | 8% |
| Sugars 26.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 6% | Vitamin C | 1% | |
| Calcium | 21% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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