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Chocolate Cannoli Cake

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

Printed from tasteofhome.com Jul 19, 2008

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Chocolate Cannoli Cake cont.

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

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;

Printed from tasteofhome.com Jul 19, 2008

Chocolate Cannoli Cake

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.