Cannoli Cake

Source: Taste of Home 9/11

Cannoli Cake

Photo by Cathy T.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake:

  • 18.5

    oz french vanilla cake mix

  • 16

    oz ricotta cheese

  • ½

    cup powdered sugar

  • 2

    tsp cinnamon

  • 1

    tsp almond extract

  • 1

    tsp rum extract

  • 1

    tsp vanilla

  • 2

    oz chocolate chips, chopped

  • Frosting:

  • 16

    oz Mascarpone/ricotta cheese

  • ¾

    cup powdered sugar

  • ¼

    cup whole milk

  • 2

    tsp almond extract

  • 1

    tsp vanilla

  • 1

    cup sliced almonds

  • 2

    Tbls mini chocolate chips

Directions

Using a 9" round pan bake cake as directed. Cool 10 minutes then cool on racks. In a large bowl combine ricotta, powdered sugar,cinnamon, & extracts; stir in chocolate. In another bowl mix together the frosting ingredients EXCEPT the almonds and chips. Cover both bowls and chill until firm enough to spread. Stack one cake onto a cake plate and top with 1 cup of filling. Add second cake layer and spread remaining filling to within 1" of edges. Frost the top edges and sides with the frosting mix. Press almonds into side of cake. Sprinkle chips onto top edge.


Nutrition

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