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Chocolate Cannoli Cake Roll Recipe

Chocolate Cannoli Cake Roll Recipe photo by Taste of Home

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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

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Chocolate Cannoli Cake Roll Recipe

Prep: 20 min. + chilling Bake: 15 min. + cooling

Yield: 12 Servings

20 15 35

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 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.

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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Reviews for Chocolate Cannoli Cake Roll

Chocolate Cannoli Cake Roll

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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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