Marvelous Cannoli Cake
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
YIELD: 12 servings.
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
Ingredients
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1 package French vanilla cake mix (regular size)
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FILLING:
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1 carton (15 ounces) ricotta cheese
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1/2 cup confectioners' sugar
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2 teaspoons ground cinnamon
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1 teaspoon almond extract
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1 teaspoon rum extract
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1 teaspoon vanilla extract
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2 ounces semisweet chocolate, finely chopped
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FROSTING:
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2 cartons (8 ounces each) mascarpone cheese
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3/4 cup confectioners' sugar, sifted
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1/4 cup whole milk
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2 teaspoons almond extract
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1 teaspoon vanilla extract
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1 cup sliced almonds
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2 tablespoons miniature semisweet chocolate chips
Directions
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1.
Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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2.
In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix).
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3.
Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting.
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4.
Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving.
Nutrition Facts
1 slice: 591 calories, 37g fat (15g saturated fat), 116mg cholesterol, 367mg sodium, 54g carbohydrate (37g sugars, 1g fiber), 12g protein.
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