Cannoli Cake

 {I borrowed this recipe from here. I made slight variations}

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 almond extract
• 1 teaspoon rum extract
• 1 teaspoon vanilla extract

 

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
• 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). Add chocolate chips
• 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.
•  Refrigerate until serving.

 Yield: 12 servings.

 

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