Cannoli Cake

By mangia_g2

This is best when served well chilled.

Ingredients

• Filling:
• 1 pkg (18 1/4oz) French vanilla cake mix
• 16 oz ricotta cheese
• 1/2 cup confectioners sugar
• 2 tsp cinnamon
• 1 tsp each almond, rum, and vanilla extracts
• 2 oz semisweet chocolate, finely chopped
• Frosting:
• 16 oz Mascarpone cheese
• 3/4 cup confectioners sugar
• 1/4 cup whole milk
• 2 tsp almond ext
• 1 tsp vanilla ext
• 1 cup sliced almonds
• 2 TB miniature semisweet chocolate chips

Preparation

Step 1

Prepare and bake cake mix according to package directions, using 2 greased and floured 9" round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In large bowl, combine ricotta, sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the Mascarpone cheese, sugar, milk and extracts until smooth; cover and refrigerate filling and frosting until frosting reaches spreading consistency.

Place one cake layer on serving plate; spread with 1 cup filling. Top with second layer. Spread remaining filling over top of cake to within 1 inch of edges. Frost sides and top edge of cake with 2 cups frosting. Press almonds into sides of cake; Pipe remaining frosting around edges. Sprinkle chocolate chips over top. Refrigerate until serving.