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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. Itâs best when served well chilled.Antoinette Owens, Ridgefield, Connecticut 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 |
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 vanilla extract |
1 cup sliced almonds |
2 tablespoons miniature semisweet chocolate chips |
Directions:
1. 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.
2. 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).
3. 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.
4. Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving. Yield: 12 servings.
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