Bianco Mangiare
Yield
6 servingsPrep
40 minCook
20 minReady
60 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sponge cake
9 inch |
* |
| ½ | cup |
sugar
|
|
| ⅓ | cup |
cornstarch
|
|
| 1 | quart |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | cup |
chocolate sprinkles
|
* |
| 1 | cup |
pecans
chopped |
|
| ½ | cup |
maraschino cherries
chopped |
*
|
| 1 | x |
chocolate sauce
optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sponge cake
9 inch |
* |
| 118 | ml |
sugar
|
|
| 79 | ml |
cornstarch
|
|
| 0.9 | l |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
cinnamon
|
|
| 237 | ml |
chocolate sprinkles
|
* |
| 237 | ml |
pecans
chopped |
|
| 118 | ml |
maraschino cherries
chopped |
*
|
| 1 | x |
chocolate sauce
optional |
* |
Directions
Cut cake into ½ in. slices. Place 1 layer in the bottom of a 9 in. cake pan. Set aside.
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.
Pour half the pudding over the sliced cake. Scatter over this half the chocolate and half the pecans.
Add another layer of cake, then rest of pudding and remaining chocolate and pecans. Top with cherries. Refrigerate.
Serve cold on chilled plates with chocolate sauce, if desired.
