Free Recipe Cassata Cake 2
Recipe Type: Free Desserts Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 34
Ingredients for Cassata Cake 2 Recipe
14 c Cold milk; divided
2 1-pound cakes; (homemade or
-purchased) (pound cakes)
1-1/2 c Granulated sugar
2 c Cornstarch
2 tb Ground cinnamon; divided
2 Chocolate with almonds or
-plain chocolate; (7-oz)
-grated and divided, (3
-cups)
1 c Chopped pecans
Cassata Cake 2 Preparation
Recipe by: St. Louis Post-Dispatch 11/17/97 Cut cake lengthwise in 1/2-inch-thick slices. Line bottom of 17-by-12-by-2 1/2-inch pan with cake. Set aside remaining cake slices. Cake must be in pan before cooking cream. Put 2 cups cold milk in a blender. Add sugar and cornstarch; process until well mixed. Heat remaining 12 cups milk over low heat. When hot, gradually add sugar-cornstarch-milk mixture, stirring until thick and just coming to a boil. Remove from heat. Pour half of the milk mixture over the cake; sprinkle with 1 tablespoon cinnamon and 1 1/2 cups grated chocolate. Layer remaining cake slices over chocolate. Pour on remaining milk mixture. Sprinkle with remaining 1 tablespoon cinnamon and remaining 1 1/2 cups grated chocolate. Top with pecans; chill. Yield: 34 servings. Cunetto House of Pasta. Posted to MC-Recipe Digest by M. Hicks <nitro_ii@email.msn.com> on Feb 5, 1998
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