Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 213
  • Fat:
  • 8 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 18 mg
  • Sodium:
  • 160 mg
  • Carbohydrate:
  • 32 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g
  • Diabetic Exch:
  • 2 starch, 1-1/2 fat.

Chocolate Cannoli Cake

Hints of orange and coffee lend standout flavor to Mary Bilyeu's elegant Chocolate Cannoli Cake. “A variation of this cake was a finalist in the ‘Best Cake in Michigan’ contest,” she writes from Ann Arbor, Michigan. You’ll be shocked that something so good has just 8 g of fat per serving!

SERVINGS

15

CATEGORY

Lower Fat

METHOD

Baked

PREP

25 min.

COOK

25 min.

TOTAL

50 min.

INGREDIENTS

  • 1 egg white, lightly beaten
  • 1 cup reduced-fat ricotta cheese
  • 1/4 cup sugar
  • 1 tablespoon cold brewed coffee
  • 2 teaspoons grated orange peel
  • 1/2 cup miniature semisweet chocolate chips
  • BATTER:
  • 1 cup sugar
  • 1/2 cup cold brewed coffee
  • 1/3 cup canola oil
  • 1/3 cup orange juice
  • 1 egg
  • 1 egg white
  • 1 tablespoon cider vinegar
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup baking cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

DIRECTIONS

In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange peel. Stir in chocolate chips; set aside.
    In a large mixing bowl, combine the first eight batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder and salt; gradually beat into sugar mixture until blended.
    Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Top with heaping tablespoons of ricotta mixture; cut through batter with a knife to swirl.
    Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 15 servings.

Printed from tasteofhome.com Jul 25, 2008

Copyright Reiman Media Group, Inc © 2008