Bianco Mangiare

• 1 each sponge cake 9 inch
• 1/2 cup sugar
• 13 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.
2. slices.
3. Place 1 layer in the bottom of a 9 in.
4. cake pan.
5. Set aside.
6. Combine sugar and cornstarch in a saucepan.
7. Set over medium heat.
8. Add milk gradually and cook, stirring, until mixture comes to a boil and thickens.
9. Remove from heat.
10. Stir in vanilla and cinnamon.
11. Pour half the pudding over the sliced cake.
12. Scatter over this half the chocolate and half the pecans.
13. Add another layer of cake, then rest of pudding and remaining chocolate and pecans.
14. Top with cherries.
15. Refrigerate.
16. Serve cold on chilled plates with chocolate sauce, if desired.

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

Taken from recipeland.com/recipe/v/bianco-mangiare-5207 (may not work)