1 package butter recipe yellow cake mix
1 1/4 cup ricotta cheese
1 1/4 cup powdered sugar
1 1/4 cup marcaspone cheese
mini chocolate chips
16 ounces heavy cream
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup sliced almonds, toasted
mini chocolate chips
1. Prepare cake mix according to package directions ahead of time. Use 2 8 or 9 inch greased and floured baking pans.
Cool after baking for 15 in pan and then remove to cool completely on wire racks. Set aside till later. (I bake the cake the day
before or 4 hours before preparing the rest of the recipe)
2. In a large bowl or mixer, add ricotta cheese, powdered sugar and marcaspone cheese. Beat until creamy but try not to over mix the filling.
Remove bowl from mixer and add mini chocolate chips 1/2 cup at a time stirring with a spoon, depending how much chocolate you want in your
cannoli cream filling.
3. In the meantime, slice the cakes in half to get four layers. Layer cake, cannoli, cake, cannoli until you have 3 layers of cannoli filling.
Whip the heavy cream with powdered sugar to taste adding the almond and vanilla extracts. Spread whipped cream over the entire top and sides
of cake. Put toasted almond sliced all around the sides of the cake. On top around the edges of the cake add mini chocolate chips to make
a boarder. Sprinkle powdered cocoa through a mini sifter over the top center of the cake. Store in the refrigerator till ready to serve.
4. ENJOY – Best cake ever! Let’s get this party started!
My daughter, Marisa, and her husband, Jeff prepare a special cake for Christmas Day every year. It is beautiful to the eye as well as delicious to the palate. This year was no exception, they prepared a new recipe, a cannoli cake. The original recipe is on Taste of Home website and it is called Marvelous Cannoli Cake. Marisa and Jeff used that recipe as their base recipe and created their own version of Cannoli Cake which is written above. Recently, Marisa and Jeff, made the same cake for my grandson’s christening party for their family and friends. As usual, it was made to perfection, with not only vanilla cake layers but also with 2 chocolate cake layers.
The cake was so good and so impressive, I decided I wanted to try to make it myself. My husband and I were invited to our good friends, Patti and Eddie’s home for a New Year’s Eve dinner with friends. I offered to make the dessert. Not having all the ingredients in the house didn’t deter me one bit, I thought I could wing it. I prepared the cake early in the morning and let it cool. Running around all day, I suddenly realized I had to finish preparing the rest of the cake. Haste makes waste! While toasting the almond slices, I got distracted and burnt almost all of them except for a few. The little bit of mini chocolate chips that I had in the house went into the cannoli cream. My filling was made without the vanilla and almond extracts. Improvise is my motto, especially when it is too late to run to the store. My cake had a few toasted almond slices on top in the center of the cake while the powdered cocoa was sifted as the border. Having run out of chocolate chips, I substituted chocolate sprinkles for the
decorations all around the sides of the cake. When I was done, I sent the photo to Marisa and Jeff in a text to show how proud I was. Jeff immediately text replied, “Hope it tastes better than it looks!” Not the best way to win over the mother-in-law, if you know what I mean but I know Jeff was only kidding. That night at Patti and Eddie’s as I took the cake cover off to present my Cannoli Cake, I received praises all around. After everyone had a sliced, even more praises about how delicious it was. I guess you can never judge a cake by it’s frosting!