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Marvelous Cannoli Cake

 Marvelous Cannoli Cake
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
12 ServingsPrep: 30 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 package French vanilla cake mix (regular size)
  • FILLING:
  • 1 carton (16 ounces) ricotta cheese
  • 1/2 cup confectioners' sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1 teaspoon rum extract
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 ounces semisweet chocolate, finely chopped
  • FROSTING:
  • 2 cartons (8 ounces each) Mascarpone cheese
  • 3/4 cup confectioners' sugar, sifted
  • 1/4 cup whole milk
  • 2 teaspoons McCormick® Pure Almond Extract
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup sliced almonds
  • 2 tablespoons miniature semisweet chocolate chips

Directions

  • 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.
  • 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

2 of 2

Marvelous Cannoli Cake (continued)

Directions (continued)

  • speed until creamy (do not overmix).
  • 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.
  • Press almonds into sides of cake. Sprinkle chocolate chips over top.
  • Refrigerate until serving. Yield: 12 servings.
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.