Saturday, January 19, 2008

Cannoli Cake

Cake:
3 egg whites
1 pkg white cake mix
1-¼ c water
½ c oil
2 tsp almond extract

Frosting:
1 c whipping cream
15oz container Ricotta cheese
2 tsp vanilla
1 can vanilla frosting
½ c mini semisweet chocolate chips
½ c chopped maraschino cherries
1 tbsp chopped walnuts
5-6 maraschino cherries, halved.

Heat oven to 350. Grease and flour two 8 or 9 inch round cake pans. In small bowl, beat egg whites until soft peaks form, or about 1 minute. Set aside. In large bowl combine remaining cake ingredients at low speed until moistened; beat two minutes at medium speed. Fold in egg whites. Pour batter intp orepared pans. Bake at 350 for 20 to 30 minutes or until cake springs back when touched lightly in the center. Cool 15 minutes; remove from pans, Cool completely.

To prepare frosting, in small bowl, beat whipping cream until soft peaks form, set aside. In large bowl combine ricotta cheese and vanilla; beat at medium speed until smooth. Add canned frosting and whipping cream; mix until smooth. Divide in half. To half of frosting, stir in chocolate chips and ½ c chopped cherries, blend well. To assemble cake, split each layer ½ horizontally to form 4 layers. Spread 1/3 of cherry chip frosting filling between each layer. Frost top and sides with remaining ½ of frosting.

To garnish, sprinkles walnuts on top, place halved cherries around top edge of cake. Refrigerate at least 1 hour or until serving time. Store in refrigerator.

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