Cannoli cake

5 servings
20 min
40 min
Very Easy


Number of serving: 5

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


  • 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.




I would think the levening agent,( baking powder) was left out of the listed ingredients!

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Recipe sucks cake was so flat you could not even cut it once never mind twice. no flavor...don't waste your time with this one.

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