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Creamy ricotta cheese filling with a hint of cinnamon rolls up beautifully in this fluffy chocolate cake. —Tammy Rex, New Tripoli, Pennsylvania
This recipe is:
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Nutritional 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.
Originally published as Chocolate Cannoli Cake Roll in Simple & Delicious October/November 2011, p41
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Reviewed on Dec. 24, 2012 by jurja2
I originally cut this recipe out of a Taste of Home magazine and across the picture was 1st place winner! So I thought this would be a success. The picture is beautiful, but the problem is the filling. It tastes good, but like the other comments, the filling is so soupy, this is just a flop. Thinking it was my fault, I also tried it twice, refrigerated the filling first, but nothing works. I am still curious to know how you get it to look like the picture and how it even won 1st place. If someone could figure out how to correct this recipe, maybe I would make this again.
Reviewed on Jul. 29, 2012 by tp0615
I made this cake for the rehearsal dinner the night before my daughter's wedding. It was spectacular!! A little of the filling oozed out when I rolled the cake, but I just removed the extra (and ate it). I can't imagine why anyone found the filling to be grainy. It was smooth, rich and delicious. I will be making this again real soon.
Reviewed on Jun. 18, 2012 by xxbrieababexx
I should have read the reviews before purchasing the ingredients. This recipe was a waste of my time and money. My roll completely fell apart and ended up one huge mess on my counter.The filling was grainy. I followed the recipe exactly as written. It is pretty annoying when I needed this recipe for a family dinner.
Reviewed on Jun. 09, 2012 by trexy
Try making the filling while the cake is baking and refrigerate several hours (while the cake is baking and cooling completely). After spreading and rolling refrigerate another several hours before slicing. That should help.
Reviewed on Apr. 24, 2012 by kpepp
I thought it was my technique, tried this twice and the filling did not set, too runny, any hints?
Reviewed on Jan. 10, 2012 by collegeave
This was a waste of ingredients. Like other reviews the filling did not set. I even put it in the fridge for about 2 hrs before putting it in the roll. Since it was runny I put it in the center because I knew it would oose out, which it did. The finished product had a grainy taste to it. Also, I now have a half a box of chocolate cake left! This is my first bad review on a recipe :(
Reviewed on Dec. 27, 2011 by msm93
The filling was a little thicker than soup. I wish I would have read the reviews before I tried to make this Christmas morning. Thank God I had made other things as well to bring. I was so disappointed. The filling tasted good, but I couldn't get it thick enough. I tried to add more powder sugar, but it was getting to sweet. And still didn't thicken up... I followed the directions to the tee...
Reviewed on Dec. 16, 2011 by Rsosa424
This is so yummy and easy! Just be sure to let the cake cool completely in the towel or it will break!
Reviewed on Dec. 04, 2011 by catlover285
This cake turned out awesome, and my family, especially my husband loved it. I noticed 4 people complained about the filling...i used regular cream cheese and part skim ricotta and the filling turned out very runny when i made it, so when i went to roll it up it was oozing out...so i just scooped out quite a bit and put in the fridge with the rolled up cake. But when i went to serve the cake, it definately could of used that extra filling, everything inside the cake roll did set up but there is quite a bit of cake. So, i recommend if your making this, to refrigerate the filling for maybe a half hour so it has some time to thicken before spreading on the cake and rolling it up. Well worth the effort. Also, i think maybe dont overmix the filling.
Reviewed on Dec. 01, 2011 by janhammett
Agree with comments, filling was extremely soft and I did use regular cream cheese and regular ricotta cheese. Will try it one more time blending the cheese first and leaving them to harding in refridgerator before spreading.
Reviewed on Nov. 22, 2011 by hahn
I have to agree with Mecky2...I just finished this cake roll and had the same results, the filling did not set up even though I put it in the refrigerator when it was runny. I used Philadelphia cream cheese and Lamagna ricotta cheese, it was terrible. I was only able to get a little of the filling on the cake, guess I will just spread the rest on the slices after it is put on the plate. Since there was enough cake mix to make another one, I made one and used just cream cheese, butter, powdered sugar, vanilla and the mini cho. chips. It came out much better.
Reviewed on Nov. 19, 2011 by trexy
You definitely need to use regular cream cheese and whole milk ricotta to get the right taste and consistency with this dessert. Cinnamon and chocolate, plus the chocolate chips, are flavors that go so well together.
Reviewed on Nov. 07, 2011 by mecky2
I used fat free cream cheeese and fat free ricotta. I think that is why the middle did not set. But I still did not like the taste.
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