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Chocolate Cannoli Cake Roll

Total Time

Prep: 20 min. + chilling Bake: 15 min. + cooling

Makes

12 servings

Creamy ricotta cheese filling with a hint of cinnamon rolls up beautifully in this fluffy chocolate cake. —Tammy Rex, New Tripoli, Pennsylvania
Chocolate Cannoli Cake Roll Recipe photo by Taste of Home

Ingredients

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

Directions

  1. In a small bowl, beat cream cheese until fluffy. Add the ricotta cheese, confectioners' sugar, vanilla and cinnamon. beat until smooth. Stir in chips; refrigerate for 1 hour.
  2. Preheat oven to 350°. Line a greased 15x10x1-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 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes
  3. 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.
  4. 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.

Nutrition Facts

1 slice: 328 calories, 18g fat (9g saturated fat), 90mg cholesterol, 276mg sodium, 35g carbohydrate (26g sugars, 1g fiber), 9g protein.

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