A creamy ricotta filling rolled up beautifully in fluffy chocolate cake.
Chocolate Cannoli-Filled Cake Roll
Ingredients
CAKE 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, cup conf
teaspoon vanilla 1/2 teaspoon ground cinnamon 1/2 cup mini semisweet ch/chips
CAKE METHOD: 1-3/4 cups chocolate cake mix 1/3 cup water 2 tablespoons canola oil 3 large eggs
Line a greased 15x10x1-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 350 deg 12-14 min---cake springs back when lightly touched. Cool 5 min. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll in towel jelly-roll style, starting with a short side. Cool completely on wire rack.
FILLING METHOD beat cream cheese fluffy. Add the ricotta, conf, vanilla and cinnamon. beat smooth. Stir in chips; chill an hour.
FINAL Unroll cake; spread filling over to within 1/2" of edges. Re-roll. Place seam side down on server. Chill 2 hours before serving.