Cannoli Cake

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Cannoli Cake

  • Servings: 8-10
  • Difficulty: medium
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DSC04407

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
powdered sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup sliced almonds, toasted
mini chocolate chips
powdered cocoa

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!

©  This recipe courtesy of Somebodys-Mom.com

 

My daughter and her husband, Marisa & Jeff, prepare a special cake for Christmas Day every year which is beautiful to the eye as well as delicious to the palate. This year was no exception; they prepared a new recipe, cannoli cake. The original recipe is on Taste of Home website and it is called Marvelous Cannoli Cake. Marisa and Jeff were inspired by it and proceeded to create their own version. They recently made it for their son’s christening party to be enjoyed by family and friends. As usual, it was made to perfection, with not only two layers of vanilla cake, but also two layers of chocolate cake.

The cake was so exceptional that I felt compelled 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. 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. The little bit of mini chocolate chips that I scoured the house for went into the cannoli cream. Oops — the filling didn’t include the usual vanilla and almond extracts. Improvise is my motto, especially when it is too late to run to the store. I made due by placing a few toasted almond slices on top in the center of the cake and sifted powdered cocoa to create a border. Having run out of chocolate chips, I used 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! No hurt feelings, I know Jeff was only kidding.

When I finally unveiled my version at Eddie & Patti’s, I received praises all around. After everyone enjoyed a slice, made very obvious by the sighing going on, even more praises came my way.

Moral of this story: Never judge a cake by it’s frosting!

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Nutella Pound Cake

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Nutella Pound Cake

  • Servings: 4-6
  • Difficulty: easy
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DSC040401 1/2 cups all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
2 sticks salted butter, softened
1 1/4 cups sugar
Half of one 13-ounce jar Nutella
1. Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan. In a bowl, sift flour and baking powder.
2. In a separate large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the eggs and vanilla until fully mixed. Add in the flour mixture gradually, beating at low speed between additions until mixed well. Continue to beat for 30 seconds longer.
3. Open the jar of Nutella and microwave for 30 seconds to get it spreadable/smooth. Stir with butter knife. If still too thick, microwave again for another 10 seconds. Set aside
4. Spread one-half of the batter in the prepared pan, then spread some of the Nutella, (about 3 to 4 ounces, or 1/ 4 of a jar) on top of batter. Repeat with the rest of the batter and then top with another 1/ 4 of a jar of Nutella and then gently swirl with a butter knife the Nutella into the batter. Do not overmix.
5. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve (coffee ice cream goes very well with it).
6. ENJOY – You tella, me tella, it’s wonderful Nutella!

 ©  This recipe courtesy of Somebodys-Mom.com