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Chocolate Cannoli Cake Roll

Creamy ricotta cheese filling with a hint of cinnamon rolls up beautifully in this fluffy chocolate cake. —Tammy Rex, New Tripoli, Pennsylvania

12 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling

Ingredients

1-3/4 cups chocolate cake mix
1/3 cup water
2 tablespoons canola oil
3 eggs
FILLING:
1 package (8 ounces) cream cheese, softened
2 cups ricotta cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup miniature semisweet chocolate chips

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper
and grease the paper; set aside.
In a large bowl, combine the cake mix, water, oil and eggs; beat on
low speed for 30 seconds. Beat on medium for 2 minutes. Pour into
prepared pan.
Bake at 350° for 12-14 minutes or until cake springs back when
lightly touched. Cool for 5 minutes. Invert onto a kitchen towel
dusted with confectioners' sugar. Gently peel off waxed paper. Roll
up cake in the towel jelly-roll style, starting with a short side.
Cool completely on a wire rack.
In a small bowl, beat cream cheese until fluffy. Add the ricotta

2 of 2

Chocolate Cannoli Cake Roll (continued)

Directions (continued)

cheese, confectioners' sugar, vanilla and cinnamon. beat until
smooth. Stir in chips. Unroll cake; spread filling over cake to
within 1/2 in. of edges. Roll up again. Place seam side down on a
serving platter. Refrigerate for 2 hours before serving. Yield: 12
servings.

Nutrition Facts: 1 slice equals 328 calories, 18 g fat (9 g saturated fat), 90 mg cholesterol, 276 mg sodium, 35 g carbohydrate, 1 g fiber, 9 g protein.