chocolate cannoli cake roll

Name: Chocolate Cannoli Cake Roll
Yield: 12
Ingredients: ## CAKE; 1 3/4 cup(s) chocolate cake mix; 1/3 cup(s) water; 2 tablespoon(s) canola oil; 3 - eggs; ## FILLING; 8 ounce(s) cream cheese, softened (do not use lite); 2 cup(s) whole milk ricotta; 1 cup(s) confectioners' sugar; 1 teaspoon(s) vanilla extract; 1/2 teaspoon(s) cinnamon; 1/2 cup(s) mimi semi-sweet chocolate chips

(3 RATINGS)

225 Pinches 1 Photo

Thea Pappalardo

Queens Village, NY

Updated on Jul 29, 2012

I had cut this recipe out of Taste of Home. I'm glad I didn't read the on-line reviews before I made it. There were complaints about the cake falling apart and the filling being soupy and grainy. Well, my cake rolled up perfectly and the filling was creamy, rich and delicious. It was a little runny, so you would do well to refrigerate it while the cake is baking and cooling. I made this for dessert the night before my daughter's wedding. It was delicious and was enjoyed by everyone who tasted it.

Rate

prep time

cook time

method ---

yield 12 serving(s)

Ingredients

CAKE
1 3/4 cups chocolate cake mix
1/3 cup water
2 tablespoons canola oil
3 - eggs
FILLING
8 ounces cream cheese, softened (do not use lite)
2 cups whole milk ricotta
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup mimi semi-sweet chocolate chips

How To Make chocolate cannoli cake roll

Step 1

Beat cream cheese in a small bowl until fluffy. Add the remaining filling ingredients (except the chocolate chips) and beat until completely smooth. Stir in chips. Refrigerate while you are making the cake.

Step 2

Grease a 15x10x1 jelly roll pan, line it with waxed papper and grease the paper.
Step 3

In a bowl, combine the cake mix with the other ingredients. Beat on low for 30 seconds and then on medium for 2 more minutes. Pour into pan.
Step 4

Bake at 350° for 12-14 minutes. The center of the cake should spring back when lightly touched. Cool for 5 minutes. Dust a linen towel with confectioner's sugar and invert the cake onto the towel. Peel off the waxed paper, then roll up the cake (towel and all), starting with a short side. Cool completely on a wire rack.
Step 5

When cool, gently unroll the cake. Spread filling over the cake, leaving 1/2 inch around the edges. Roll the cake up again and place seam side down on a platter. Refrigerate at least 2 hours. Dust with confectioner's sugar before serving.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes