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Ingredientes
- 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
Direcciones
- WILSON AVENUE, ST. LOUIS TIME INCLUDES SPONGE CAKE
- 1. Cut cake into 1/2 in. slices. Place 1 layer in the bottom of a 9 in. cake pan. Set aside.
- 2. Combine sugar and cornstarch in a saucepan. Set over medium heat. Add in lowfat milk gradually and cook, stirring, till mix 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.
- 4. Add in another layer of cake, then rest of pudding and remaining chocolate and pecans. Top with cherries. Chill.
- 5. Serve cool on chilled plates with chocolate sauce, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 6 servings | |
| Calories 362 | |
| Calories from Fat 169 | 47% |
| Total Fat 20.05g | 25% |
| Saturated Fat 8.74g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 78mg | 3% |
| Potassium 472mg | 13% |
| Total Carbs 45.24g | 12% |
| Dietary Fiber 5.3g | 18% |
| Sugars 30.99g | 21% |
| Protein 9.27g | 15% |
