Monday, July 25, 2011

Cannoli Cake

This is a moist cake that combines a lot of great flavor.  If you have trouble finding mascarpone cheese at your local grocery, you can substitute neufchatel.  It doesn't taste quite the same, but it'll still be good.

Yield: 12 servings



Ingredients


  • 1 French vanilla cake mix (18.25 oz)
  • Filling
    • 1 carton (16 oz) ricotta cheese
    • 1/2 cup confectioners' sugar
    • 2 tsp cinnamon
    • 1 tsp vanilla extract
    • 1 tsp rum extract
    • 1 tsp vanilla
    • 2 oz. milk chocolate, finely chopped
  • Frosting
    • 2 cartons (8 oz. each) mascarpone cheese
    • 3/4 cup confectioners' sugar
    • 1/4 cup milk
    • 2 tsp almond extract
    • 1 tsp vanilla
  • Topping
    • 1 1/2 cup sliced almonds
    • 1/4 cup mini chocolate chips

Directions


  1. Prepare cake mix according to the instructions on the box.  Bake into two 9" round cakes.  Cool on wire rack.
  2. In large bowl, mix the ricotta, sugar, cinnamon, and extracts.  Fold in the chocolate.
  3. In another bowl, mix all the ingredients for the frosting and whip until smooth.
  4. Spread 2/3 of the filling over the first cake.  Place the second on top and spread the remaining filling to within one inch of the edge.
  5. Frost the top edge and side of the cake with the frosting.  Press the almonds into the side.
  6. Pipe the remaining frosting in a ring around the top of the cake.  Sprinkle with chocolate chips.
  7. Store in refrigerator.












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