This is a really different cake. It is from a very well known Italian
restaurant in St. Louis. It is supposed to be a family recipe. Maybe this can
be adapted with strawberries added to make it like you want it. I usually make
half of this in a 9x13 pan. At least maybe it will give you something to work
with.


CASSATA CAKE

14 cups cold milk, divided

2 (1-pound) pound cakes (homemade or purchased)

1 1/2 cups granulated sugar

2 cups cornstarch

2 tablespoons ground cinnamon, divided

2 (7-ounce) bars chocolate with almonds or plain chocolate,
grated and divided (3 cups)

1 cup chopped pecans

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.



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