I just received my TOH Simple and Delicious Oct./Nov. issue and thought this looked like a winner. As I haven’t made it yet, I can’t vouch for it, but it looks great, and fairly easy to make. It received 5 stars in the on-line edition. I’m planning on trying it for the holidays, probably Christmas.
Chocolate Cannoli Cake Roll
Creamy ricotta cheese filling with a hint of cinnamon rolls up beautifully in this fluffy chocolate cake. —Tammy Rex, New Tripoli, Pennsylvania
12 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling
Ingredients
1-3/4 cups chocolate cake mix
1/3 cup water
2 tablespoons canola oil
3 eggs
FILLING:
2 cups ricotta cheese
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup miniature semisweet chocolate chips
Directions
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper
and grease the paper; set aside.
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.
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.
In a small bowl, beat the cheeses, confectioners’ sugar, vanilla and
cinnamon 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.
Nutrition Facts: 1 slice equals 328 calories, 18 g fat (9 g saturated fat), 90 mg cholesterol, 276 mg sodium, 35 g carbohydrate, 1 g fiber, 9 g protein.
This sounds so good, I might make it for the family for Halloween. Thanks.