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A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It’s best when served well chilled.—Antoinette Owens, Ridgefield, Connecticut
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Nutritional Facts 1 slice equals 591 calories, 37 g fat (15 g saturated fat), 116 mg cholesterol, 367 mg sodium, 54 g carbohydrate, 1 g fiber, 12 g protein.
Originally published as Marvelous Cannoli Cake in Silver Dollar City
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Reviewed on May. 07, 2013 by snogle81
I was a bit skeptical when deciding to make this cake, but I'm glad I took this one on--it is delicious! I am in not a patient baker, so it doesn't surprise me that I had some difficulty with this recipe. The Mascarpone cheese frosting turned out very runny. Letting it sit in the refrigerator overnight did not help to stiffen the frosting either. In the future, I will probably omit the milk altogether, or only add a few drops as needed to thin the frosting. Also, I think the recipe made too much frosting for my tastes. (I'm not a big fan of frosting to begin with though.) In the future, I will cut the frosting ingredients in half. Complaints aside, I was very pleased with this dessert. The cake was wonderfully moist and had a great flavor.
Reviewed on Feb. 24, 2013 by urs3477
I give this a 5 only because I salvaged this by adding more confectioner's sugar to the icing to thicken it. It would not thicken in the refrigerator. It didn't get much sweeter fortunately. The problem was that I followed the recipe exactly and I learned that the 1/4 cup milk makes it too runny. So the next time I will only add as much as needed. Also, I rarely make a recipe more than once because I like the challenge of new recipes but I will definitely make this one again. It is very very good and creamy and tasty and not overly sweet and easy on top of it. Will probably also make the cake from scratch but that's just a preference. The boxed cake was good.
Reviewed on Jan. 18, 2013 by andreandrisa
Several adjustments to the filling recipe made this near perfect. I based the adjustments on an actual cannoli recipe I use; drain the ricotta in a fine mesh seive for at least 30 minutes (even over night would be great) to remove excess liquid. Use 1.5 Cups confectioners sugar. I only add 1/2 tsp cinnamon, otherwise it would be too overpowering. I use ONLY the vanilla exract (1 tsp), but if you're going to use all 3, I would halve them and only add 1/2 tsp each.For the frosting, I needed to halve the recipe, except the confectioner's sugar, which I scaled down to 1/2 C and I again only used 1 of the extracts (1 tsp almond extract), add the milk very slowly until you get the right consistency.
Several adjustments to the filling recipe made this near perfect. I based the adjustments on an actual cannoli recipe I use; drain the ricotta in a fine mesh seive for at least 30 minutes (even over night would be great) to remove excess liquid. Use 1.5 Cups confectioners sugar. I only add 1/2 tsp cinnamon, otherwise it would be too overpowering. I use ONLY the vanilla exract (1 tsp), but if you're going to use all 3, I would halve them and only add 1/2 tsp each.
For the frosting, I needed to halve the recipe, except the confectioner's sugar, which I scaled down to 1/2 C and I again only used 1 of the extracts (1 tsp almond extract), add the milk very slowly until you get the right consistency.
Reviewed on Nov. 22, 2012 by love2baketwo
both the filling and the frosting came our runny - ended up being a triffle! Not crazy about the filling either - tasted a little bitter. Not a keeper!
Reviewed on Nov. 04, 2012 by Meg24
I made this cake for Bunco and it was very impressive! Everyone thought that it came from a bakery. I would make this cake again, but I wouldn't put as much cinnamon in the filling next time. Also, I would make a little bit more of the filling so that there was a bit more of that for in between the layers. I just used the mini chocolate chips for the filling and it was perfect, so if you don't feel like going through the trouble of shaving chocolate you don't have to do that step. The frosting is excellent, but make sure that you use whole milk and add a little bit at a time in case it gets too thin. I didn't use the entire 1/4 cup of milk for mine. Overall, a very tasty and beautiful cake!
Reviewed on Jun. 02, 2012 by tabycat1982
The icing was delicious, but the filling was horrible! I ended up taking the cake apart and scooping out the filling just to make it edible!
Reviewed on Apr. 08, 2012 by JulieP757
No one liked the ricotta filling, which is a shame, because I had to make it twice because it was runny the first go around. I think it would have been better if I eliminated the rum extract and cut the almond extract in half. The mascarpone icing tasted great, but I did not add the milk per the recipe and it was still on the thin side. I will definitely make the icing again and I might try the cake again with a different version of the filling.
Reviewed on Mar. 22, 2012 by jr1849
This is one of the tastiest cakes I've ever had the pleasure of eating! It was also quite easy to assemble and looked just like the picture. The frosting did make quite a lot so next time I will cut the amount in half. It also was not as thick as I expected it to be after chilling but by applying in sections and pressing on almonds it worked beautifully! This is definitely a keeper.
Reviewed on Feb. 18, 2012 by Barbbiss
I just made this cake for my friend's birthday. I used the mini chips to make the letter B on the top of the cake (bday girl's name is Barbara) andcirceld the top edge with additional chips. It looks awesome!
Reviewed on Feb. 17, 2012 by shannonator
This was one of the most delicious cakes I've ever eaten, and although it looks like it might be difficult to make, it was simple.
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