Cannoli Cake Recipe

Description

Cannoli Cake

Cannoli Cake

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 (7 Reviews)

User Reviews

Sharon
April 20th, 2014 6:53a.m.

Just wrote a review with one star; this doesn't show.

 
Sharon
April 20th, 2014 6:51a.m.

"greased and floured 8-inch round cake pan." The directions are misleading. You need 2 cake pans, not the one indicated. Someone who didn't know this could have trouble.

 
jackie
April 15th, 2014 8:54p.m.

I registered and still no recipe for this cake!!!

 
Diane
April 14th, 2014 1:20p.m.

There's no recipe listed. Can you post please. Thank you.

 
Tony
Jan. 23rd, 2014 10:03p.m.

Cant get recipe website messed up.

 
candy
Dec. 15th, 2013 9:58p.m.

Cant click on ingrediants, nor directions, how the hell can i review

 
Kenetha
July 24th, 2013 11:15p.m.

I love the website! has just what i want

 

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Directions

SUMMARY

  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Yield: Serves: 16

INGREDIENTS

  • 4 eggs
  • 2/3 cup sugar
  • 1 cup all-purpose flour
  • 1/2 cup (1 stick) butter or margarine, melted and cooled
  • 1/4 cup chopped semisweet chocolate
  • 1 recipe Ricotta Filling
  • 1 recipe Whipped Cream Frosting
  • Fresh berries or candied cherries, for garnish
  • =Ricotta Filling:
  • 2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese
  • 3 Tbsp. sugar
  • 1-1/2 tsp. vanilla
  • 1 cup whipping cream, whipped
  • 1 cup semisweet mini chocolate chips
  • =Whipped Cream Frosting:
  • 2 cups whipping cream
  • 2 Tbsp. confectioners sugar
  • 1/2 tsp. vanilla

DIRECTIONS

  • 1

    Beat eggs and sugar on medium speed in bowl with an electric mixer 5 minutes or until thick. Gently fold in flour and butter; pour into greased and floured 8-inch round cake pan. Bake in preheated 350°F oven 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.

  • 2

    To make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer 3 minutes. Fold in whipped cream and chocolate chips.

  • 3

    To make Whipped Cream Frosting: Beat cream on high speed in bowl with electric mixer until soft peaks form. Beat in sugar and vanilla.

  • 4

    Cut cake in half horizontally using sharp serrated knife. Cut each layer in half again horizontally. Place 1 layer on serving platter; spread with one-third Ricotta filling. Repeat procedure, ending with cake layer. No sooner than 6 hours before serving, frost sides and top of cake with all but 1 cup frosting. Decorate with remaining frosting, chopped chocolate and fruit. Refrigerate until serving time.

HELPFUL HINTS

  • This recipe produces a very dense cake layer. The only leavening is the air incorporated into the eggs when beaten. For best results, eggs should be at room temperature before beating with sugar.

Nutrition

Nutrition Facts

Serves: 16

Amount Per Serving

Calories 300

Total Fat 21.4g

Saturated Fat 12.9g

Trans Fat 5.7g

Polyunsaturated Fat 0.9g

Cholesterol 102mg

Sodium 65mg

Carbohydrates 25g

Protein 5g

Dietary Fiber 1g

Vitamin A 163RE

Vitamin C 0mg

Calcium 73mg

Iron 1mg

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