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Add a photoServings: 12
Ingredients
- 14 c. Cool lowfat milk, divided
- 2 x 1-lb. cakes, (homemade or possibly purchased) (lb. cakes)
- 1 1/2 c. Granulated sugar
- 2 c. Cornstarch
- 2 Tbsp. Grnd cinnamon, divided
- 2 x Chocolate with almonds or possibly plain chocolate, (7-ounce) grated and divided, (3 c.)
- 1 c. Minced pecans
Directions
- Cut cake lengthwise in1/2-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 c. cool lowfat milk in a blender. Add in sugar and cornstarch; process till well mixed. Heat remaining 12 c. lowfat milk over low heat. When warm, gradually add in sugar-cornstarch-lowfat milk mix, stirring till thick and just coming to a boil. Remove from heat.
- Pour half of the lowfat milk mix over the cake; sprinkle with 1 Tbsp. cinnamon and 1 1/2 c. grated chocolate. Layer remaining cake slices over chocolate. Pour on remaining lowfat milk mix. Sprinkle with remaining 1 Tbsp. cinnamon and remaining 1 1/2 c. grated chocolate. Top with pecans; chill.
- Yield: 34 servings.
- Cunetto House of Pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 12 servings | |
| Calories 661 | |
| Calories from Fat 131 | 20% |
| Total Fat 15.02g | 19% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 624mg | 26% |
| Potassium 515mg | 15% |
| Total Carbs 119.43g | 32% |
| Dietary Fiber 2.2g | 7% |
| Sugars 40.0g | 27% |
| Protein 13.47g | 22% |
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