The best delicious Cassata Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cassata Cake recipe today!
Hello my friends, this Cassata Cake recipe will not disappoint, I promise! Made with simple ingredients, our Cassata Cake is amazingly delicious, and addictive, everyone will be asking for more Cassata Cake.
What Makes This Cassata Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cassata Cake.
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14 c Cold milk; divided
2 1-pound cakes; (homemade or
-purchased) (pound cakes)
1 1/2 c Granulated sugar
2 c Cornstarch
2 tb Ground cinnamon; divided
2 Chocolate with almonds or
-plain chocolate; (7-oz)
-grated and divided, (3
-cups)
1 c Chopped pecans
Recipe 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.
Yields
34 Servings
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