Cannoli Cake

Being that I'm from New York, I am very picky about my cannolis. I've tried many cannolis outside the Empire State, but none compare to the sweet, creamy ones that are sold virtually everywhere in New York. I really LOVED this cannoli cake. I had been trying to think of a more unique cake to bake for my mom's birthday this year, and I was so happy to come across this recipe! It was so pretty and different than your normal birthday cake, and everyone really loved it! 

Happy Birthday, Mom!

My son and his Grammie before blowing out the candles!

Mmmmm... this was one heavenly slice!

Yup, my Messy Cucina before the party!

Please note that there are different extracts listed in this recipe. You can use a teaspoon of each extract, if you like all of the flavors. If you don't like a certain flavor, you can omit one. If you specifically like more of one flavor (I love vanilla extract), then you can add an extra teaspoon of that. If you want it sweeter, add a little more confectioners' sugar, etc. Always add a little, because you can always add, but you can't take away. Don't forget to try the filling and the frosting before putting it on the cake, just to make sure that you're happy with the flavor and/or sweetness. The original recipe called for 2 teaspoons of Almond Extract in the filling, but I felt it tasted so overpowered with almond flavor, that I actually threw out that filling and started over. Luckily I had bought a bigger container of Ricotta Cheese, and I had the extra cheese to remake it with.


TIPS: When buying the Ricotta Cheese, do NOT buy the low fat or part skim containers. You NEED to buy the whole milk kind. If you buy the low fat cheese, your filling will be VERY watery. Also, same with the Mascarpone Cheese. Do NOT buy the "creamy" version. You want just plain old regular Mascarpone. Or else this, too, will make watery frosting. Lastly, it is important to remember to SIFT the confectioners sugar. Not sifting this will make your filling and frosting lumpy. They sell really cheap hand sifters at Wally World, or you can just use a mesh wire strainer and drop the confectioners sugar in it first over your mixing bowl. Mangia Mangia!

Cannoli Cake

Ingredients:

• 1 package (18-1/4 oz) French Vanilla cake mix

Filling:

• 1 carton (16 oz) whole Ricotta Cheese
• 3/4 cup confectioners sugar, SIFTED
• 1/2 tsp cinnamon
• 1 tsp almond extract (optional..or to taste)
• 1 tsp rum extract (optional..or to taste)
• 1 tsp vanilla extract
• 1/2-1 oz semi-sweet chocolate, finely chopped

Frosting:

• 2 cartons (8 oz each) Mascarpone Cheese
• 3/4 cup confectioners sugar, SIFTED
• 1/4 cup whole milk
• 2 tsp almond extract (optional..or to taste)
• 1 tsp vanilla extract 
• 1 cup sliced almonds
• 2 TBSP mini semi-sweet chocolate chips

Directions:

1. Prepare and bake according to package directions, using 2 greased 9 in' round baking pans. Cool for 10 min before removing from pans to wire racks. Cool completely.
2. Prepare FILLING: In large bowl, combine Ricotta Cheese, Confectioners Sugar, cinnamon and extracts; stir in chocolate. 
3. Prepare FROSTING: In another bowl, beat the Mascarpone Cheese, Confectioners Sugar, milk and extracts on medium speed until creamy. (Do not overmix).
4. Place one cake layer on a serving plate; spread with 1 cup filling. 
5. Top with second cake layer.
6. Spread remaining filling over top of cake within 1 inch of edges.
7. Frost sides sand top edge of cake with 2 cups frosting.
8. Press almonds into sides of cake. Sprinkle chocolate chips over top.
9. Refrigerate until serving.