Bianco Mangiare+++Fggt98b Recipe

• 1 x 9-in sponge cake
• 1/2 c. Sugar
• 1/3 c. Cornstarch
• 1 quart lowfat milk
• 1 tsp Vanilla extract
• 1 tsp Cinnamon
• 1 c. Chocolate sprinkles
• 1 c. Minced pecans
• 1/2 c. Maraschino cherries, Minced Chocolate sauce-optional

1. WILSON AVENUE, ST. LOUIS TIME INCLUDES SPONGE CAKE
2. 1.
3. Cut cake into 1/2 in.
4. slices.
5. Place 1 layer in the bottom of a 9 in.
6. cake pan.
7. Set aside.
8. 2.
9. Combine sugar and cornstarch in a saucepan.
10. Set over medium heat.
11. Add in lowfat milk gradually and cook, stirring, till mix comes to a boil and thickens.
12. Remove from heat.
13. Stir in vanilla and cinnamon.
14. 3.
15. Pour half the pudding over the sliced cake.
16. Scatter over this half the chocolate and half the pecans.
17. 4.
18. Add in another layer of cake, then rest of pudding and remaining chocolate and pecans.
19. Top with cherries.
20. Chill.
21. 5.
22. Serve cool on chilled plates with chocolate sauce, if you like.

cake, sugar, cornstarch, milk, vanilla, cinnamon, chocolate sprinkles, pecans, maraschino cherries

Taken from cookeatshare.com/recipes/bianco-mangiare-fggt98b-84347 (may not work)