Marvellous 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.

 

Prep: 30 min. + chilling Bake: 25 min. + cooling

Yield: 12 Servings

Ingredients:

1 package (18-1/4 ounces) French vanilla cake mix

FILLING:
 

1 carton (16 ounces) ricotta cheese

1/2 cup confectioners' sugar

2 teaspoons ground cinnamon

1 teaspoon almond extract

1 teaspoon rum extract

1 teaspoon 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 almond extract

1 teaspoon 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 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.

So very decadent, so delicious...Indulge your sweet tooth