Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 9-in sponge cake 1 c Chocolate sprinkles
1/2 c Sugar 1 c Chopped pecans
1/3 c Cornstarch 1/2 c Maraschino cherries,
1 Quart milk Chopped
1 ts Vanilla extract Chocolate sauce-optional
1 ts Cinnamon

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 milk gradually and cook, stirring, until mixture 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 another layer of cake, then
rest of pudding and remaining chocolate and pecans. Top with
cherries. Refrigerate.
5. Serve cold on chilled plates with chocolate sauce, if desired.

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