Chocolate Cannoli Cake Roll |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Creamy ricotta cheese filling with a hint of cinnamon rolls up beautifully in this fluffy chocolate cake. âTammy Rex, New Tripoli, Pennsylvania Ingredients:
1-3/4 cups chocolate cake mix |
1/3 cup water |
2 tablespoons canola oil |
3 eggs |
filling: |
1 package (8 ounces) cream cheese, softened |
2 cups ricotta cheese |
1 cup confectioners' sugar |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
1/2 cup miniature semisweet chocolate chips |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.
2. In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan.
3. Bake at 350° for 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. In a small bowl, beat cream cheese until fluffy. Add the ricotta cheese, confectioners' sugar, vanilla and cinnamon. beat until smooth. Stir in chips. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Refrigerate for 2 hours before serving. Yield: 12 servings.
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