Cannoli Cake 3

Photo by Cathy T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake Ingredients:

  • 1

    box French vanilla cake mix or your favorite homemade recipe

  • Filling Ingredients:

  • 1

    carton (16 oz.) of ricotta cheese

  • 1/2

    cup of confectioners' sugar

  • 2

    teaspoon of ground cinnamon

  • 1

    teaspoon of almond extract

  • 1

    teaspoon of rum extract

  • 1

    teaspoon of vanilla extract

  • 2

    oz. of semisweet chocolate, finely chopped

  • Frosting Ingredients:

  • 2

    cartons (8 oz. each) of Mascarpone cheese

  • 3/4

    cup of confectioners' sugar

  • 1/4

    cup of whole milk

  • 2

    teaspoon of almond extract

  • 1

    teaspoon of vanilla extract

  • Decorating Ingredients:

  • 1

    cup of sliced almonds

  • 2

    Tablespoons of mini semisweet chocolate chips

Directions

1. Grease and flour 2 9-inch round baking pans. Prepare and bake cake mix according to the package directions. 2. While the cakes are baking, prepare the filling. In a large bowl, combine ricotta cheese, 10x sugar, cinnamon, and extracts. Stir until combined, fold in the chopped chocolate. In another bowl, cream together Mascarpone cheese, sugar, milk, and extracts until smooth. Cover and refrigerate both until frosting reaches a spreading consistency and cakes are completely cooled. 3. When cakes are done baking, allow them to cool for ten minutes in the pans, transfer to a wire rack & cool completely. Once cooled, place one cake layer on a serving plate, spread 1 cup of filling over it evenly. Top with the second cake layer and top with remaining filling leaving a 1 inch edge around the cake. Frost sides and edges of the cake with frosting reserving some for decorative purposes. 4. Press the almonds into the side of the cake; pipe swirls of remaining frosting and sprinkle chocolate chips over top. Refrigerate until ready to serve.

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