Description

The classic cannoli originated in Sicily and since has become an Italian favorite with a sweet creamy ricotta cheese filling. This dessert is filled with the same flavors but in cake form. It's moist, sweet and amazingly delicious.

Ingredients

• Cake:
• 15.25 oz. white cake mix
• 1 1/4 c. water
• 1/2 c. vegetable oil
• 4 egg whites
• 14 oz. sweetened condensed milk, divided (3/4 c. for drizzling and 1/2 c. for frosting)
• Baker’s Joy Baking Spray
• Frosting:
• 1 1/2 c. high quality whole milk Ricotta cheese, strained
• 1 1/2 c. high quality whole milk Mascarpone cheese
• 1 t. pure vanilla extract
• 1/4 t. pure almond extract
• 3 c. powdered sugar, sifted
• 1/4 t. ground cinnamon, optional
• 1 c. mini semi-sweet chocolate chips
• 1 T. powdered sugar, for dusting

Steps

1. Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with Baker’s Joy Baking Spray non-stick baking spray.
2. Add the cake mix, water, vegetable oil, and egg whites to a medium size (2 to 3 quarts) mixing bowl. Mix with a handheld mixer on medium speed until well combined and no lumps remain. Pour the batter into the prepared baking dish.
3. Bake for 23-25 minutes, or until a wooden toothpick inserted comes out clean. All ovens cook differently, so begin checking the cake at 18-20 minutes.)