Chocolate Cannoli Cake Roll

Thea Pappalardo


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.

★★★★☆ 3 votes



1 3/4 c
chocolate cake mix
1/3 c
2 Tbsp
canola oil


8 oz
cream cheese, softened (do not use lite)
2 c
whole milk ricotta
1 c
confectioners' sugar
1 tsp
vanilla extract
1/2 tsp
1/2 c
mimi semi-sweet chocolate chips


1Beat 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.
2Grease a 15x10x1 jelly roll pan, line it with waxed papper and grease the paper.
3In 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.
4Bake 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.
5When 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.

About Chocolate Cannoli Cake Roll

Course/Dish: Cakes