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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
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 Spice Islands® 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 almond extract
1 teaspoon Spice Islands® pure vanilla extract
1 cup sliced almonds
2 tablespoons miniature semisweet chocolate chips
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.
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CANNOLI CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
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 Spice Islands® 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 almond extract
1 teaspoon Spice Islands® pure vanilla extract
1 cup sliced almonds
2 tablespoons miniature semisweet chocolate chips
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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