Bianco Mangiare

Recipe Ingredients

1		Sponge cake
1/2 cup	99g / 3.5oz	Sugar
1/3 cup	20g / 0.7oz	Cornstarch
1		Milk
1 teaspoon	5ml	Vanilla extract
1 teaspoon	5ml	Cinnamon
1 cup	110g / 3.9oz	Chocolate sprinkles
1 cup	146g / 5.1oz	Pecans - chopped
1/2 cup	31g / 1.1oz	Maraschino cherries
		Chopped
		Chocolate sauce-optional

Recipe Instructions

Cut cake into 1/2 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. 3. 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.

Source:
Fran Basden of Burleson

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