Recipe by: St. Louis Post-Shipment 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 bar.
Set aside remaining cake slices.

Cake must be in pan before cooking drub.

Put 2 cups cold milk in a liquidiser. Add sugar and cornstarch; process until
well sundry. Heat unexpended 12 cups milk over low hotness. When hot, gradually
add sugar-cornstarch-milk assortment, stirring until thick and just coming to
a furuncle. Remove from rut.

Pour half of the milk mixture over the patty; sprinkle with 1 tablespoon
cinnamon and 1 1/2 cups grated cocoa. Layer remaining cake slices over
cocoa. Pour on remaining milk assortment. Sprinkle with odd 1
tablespoon cinnamon and odd 1 1/2 cups grated umber. Top with
pecans; shiver.

Yield: 34 servings.