Try this Cassata Cake recipe, or contribute your own.
Suggest a better descriptionRecipe 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"
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 34 Servings | ||
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Calories: 62 | ||
Calories from Fat: 21 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 13.4mg | 0 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 10.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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