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Instructions |
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WILSON AVENUE, ST. LOUIS
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1.
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Cut cake into 1/2 in. slices. Place 1 layer in the bottom of a 9 in. cake pan. Set aside.
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2.
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Combine sugar and cornstarch in a saucepan. Set over medium heat. Add milk gradually and cook, stirring, until mixture comes to a boil and thickens. Remove from heat. Stir in vanilla and cinnamon.
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3.
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Pour half the pudding over the sliced cake. Scatter over this half the chocolate and half the pecans.
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4.
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Add another layer of cake, then rest of pudding and remaining chocolate and pecans. Top with cherries. Refrigerate.
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5.
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Serve cold on chilled plates with chocolate sauce, if desired.
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