Cannoli cake

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, recipe below
• 1 recipe Whipped Cream Frosting, recipe below
• Fresh berries or candied cherries, for garnish

Ricotta Filling:

• 2 cups (15 ounces) Sargento® Part-Skim Ricotta Cheese
• 3 tablespoons. sugar
• 1-1/2 teaspoon . vanilla
• 1 cup whipping cream, whipped
• 1 cup semisweet mini chocolate chips

Whipped Cream Frosting:

• 2 cups whipping cream
• 2 tablespoons. confectioners sugar
• 1/2 teaspoon . vanilla

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Cannoli with vanilla custard

Preparation

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

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