Recipe for cooking cannoli cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Cannoli Cake

Source: Sargento Foods, Inc.

Cake
4 eggs
2/3 c. sugar
1 c. flour
1/2 c. unsalted melted butter and cooled

Preheat oven to 350 degrees F. Grease and flour an 8-in. round cake pan and set aside.

In a lrg. bowl of electric mixer, beat eggs and sugar on med. speed until thick, about 5 mins.. Gently fold in flour and butter; pour into reserved pan. Bake for 40 mins. or until cake feels firm when touched in center. Cool in pan 5 mins.. Remove from pan and cool completely on wire rack.

Ricotta Filling
1 c. whipping cream
2 c. part-skim ricotta cheese
3 Tbsp. sugar
1 1/2 tsp. vanilla extract or flavoring
1 c. semisweet chocolate chips

In a lrg. bowl of electric mixer, beat whipping cream until stiff peaks form, about 90 seconds. Set aside. In another lrg. bowl, beat ricotta cheese, sugar and vanilla on med. speed until light, about 3 mins.. Fold in reserved whipped cream and chocolate chips.

Cut cooled cake in half horizontally using a sharp serrated knife. Cut each layer in half again horizontally, forming four, thin round layers. Place 1 layer on serving platter; spread with one-third of filling. Repeat procedure, ending with cake layer.

Whipped Cream Frosting
2 c. whipping cream
2 Tbsp. powdered\sugar
1/2 tea. vanilla extract or flavoring

In a large bowl of electric mixer, beat cream on high speed to soft peaks, about 2 to 3 min.. Add sugar and vanilla extract or flavoring; beat just enough to combine. Frost sides and top of cake with all but 1 c. of frosting. Decorate top of cake with remaining frosting and garnish with chopped chocolate and fruit, if desired. Refrigerate for a minimum of 6 hours before serving. Refrigerate any leftovers.

Garnish
1/4 c. chopped semisweet chocolate (optional)
Fresh berries for garnish (optional)