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Chocolate Cannoli Cake Roll

 Chocolate Cannoli Cake Roll
Creamy ricotta cheese filling with a hint of cinnamon rolls up beautifully in this fluffy chocolate cake. —Tammy Rex, New Tripoli, Pennsylvania
12 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling


  • 1-3/4 cups chocolate cake mix
  • 1/3 cup water
  • 2 tablespoons canola oil
  • 3 eggs
  • 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


  • 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

2 of 2

Chocolate Cannoli Cake Roll (continued)

Directions (continued)

  • 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.