Title: Cassata Cake
Categories: Desserts
Yield: 34 Servings

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

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" on Feb 5,
1998