- 16
Ingredients
- Cannoli Filling
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3/4 cup whole milk
- 1 (15 ounce) container ricotta cheese
- 1 tablespoon grated orange zest
- 1 tablespoon sweet marsala wine (optional)
- 1 1/2 teaspoons vanilla extract
- 1/2 cup miniature semisweet chocolate chips
- Cake
- 1 (18 1/4 ounce) package plain white cake mix
- 1 cup whole milk
- 8 tablespoons butter, melted
- 3 large eggs
- 2 teaspoons vanilla extract
- Optional***
- Buttercream Frosting
- 8 tablespoons butter, softened
- 3 3/4 cups confectioners' sugar
- 3-4 tablespoons milk
- 2 teaspoons vanilla extract
- I did not use the buttercream, I froste top only with chocolate ganache.
Preparation
Step 1
Directions
1For filling, place sugar and cornstarch in saucepan and stir in the milk. Cook over low heat, whisking constantly, until mixture thickens and is bubbly, 5 minutes. Remove pan from heat and let mixture cool slightly. Place ricotta cheese in large bowl and blend with mixer on low speed until creamy, 1 minute. Fold in cooled milk and sugar mixture, orange zest, Marsala wine, if desired, and vanilla. Blend with mixer on low speed until well combined, 1 minute. Fold in chocolate chips. Set bowl in refrigerator, covered, while you bake the cake.
2Preheat oven to 350°F Generously grease and flour two 9 inch round cake pans.
3Place cake mix, milk, melted butter, eggs, and vanilla in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans. Place pans in oven.
4Bake cakes until they look golden brown and spring back when lightly pressed with your finger, 27-29 minutes. Remove pans from oven and place on wire rack to cool for 10 minutes. Run a dinner knife around the edge of each layers and invert each onto wire rack. Allow to cool completely, 30 minutes more.
5Meanwhile,