Cannoli Cake

Name: Cannoli Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Cuisine: Europe, Italian
Ingredients: 1 package French vanilla cake mix (regular size); FILLING:; 1 carton (15 ounces) ricotta cheese; 1/2 cup confectioners' sugar; 2 teaspoons ground cinnamon; 1 teaspoon almond extract; 1 teaspoon rum extract; 1 teaspoon vanilla extract; 2 ounces semisweet chocolate, finely chopped; FROSTING:; 2 cartons (8 ounces each) mascarpone cheese; 3/4 cup confectioners' sugar, sifted; 1/4 cup whole milk; 2 teaspoons almond extract; 1 teaspoon vanilla extract; 1 cup sliced almonds; 2 tablespoons miniature semisweet chocolate chips

Total Time Prep: 30 min. + chilling Bake: 25 min. + cooling

Yield 12 servings

Contest Winner

Test Kitchen Approved

A luscious, chocolate-studded cannoli filling separates the tender layers of this rich cannoli cake, which (surprise!) starts with a packaged mix. Serve it chilled, with Italian red wine, as desired.

Ingredients

1 package French vanilla cake mix (regular size)
FILLING:
1 carton (15 ounces) ricotta cheese
1/2 cup confectioners' sugar
2 teaspoons ground cinnamon
1 teaspoon almond extract
1 teaspoon rum extract
1 teaspoon vanilla extract
2 ounces semisweet chocolate, finely chopped
FROSTING:
2 cartons (8 ounces each) mascarpone cheese
3/4 cup confectioners' sugar, sifted
1/4 cup whole milk
2 teaspoons almond extract
1 teaspoon vanilla extract
1 cup sliced almonds
2 tablespoons miniature semisweet chocolate chips

Directions

Prepare and bake cake mix according to package directions, using 2 greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix).
Place 1 cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edge. Frost side and top edge of cake with 2 cups frosting.
Press almonds into side of cake. Sprinkle chocolate chips over top. Refrigerate until serving.

Nutrition Facts

1 piece: 591 calories, 37g fat (15g saturated fat), 116mg cholesterol, 367mg sodium, 54g carbohydrate (37g sugars, 1g fiber), 12g protein.

A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It’s best when served well chilled.—Antoinette Owens, Ridgefield, Connecticut

Recipe Creator