Marvelous Cannoli Cake Recipe

 Ok, this is NOT a "Healthy" recipe, but I'm still riding the wave from Halloween and this cannoli cake just spoke to me.  Blame my Italian heritage, but there's very few things I wouldn't do for a good cannoli, and they're hard to find.  Tuscany here in Carlsbad, Ca has the best cannoli I've ever had other than down in Little Italy (or IN Italy!), and this cake is without a doubt the best and fanciest cake I've ever made.  Love.   It doesn't take as long to make as it's list of ingredients make it seem, and most of them are things you already have (Except for the rum extract and ricotta cheese, only us Italians actually have that on hand at all times.  Don't ask why).

Ingredients:
1 package French vanilla cake mix (regular size)

      FILLING:
1 carton (16 ounces) ricotta cheese
1/2 cup confectioners' sugar
2 teaspoons ground cinnamon
1 teaspoon almond extract
1 teaspoon rum extract
1 teaspoon vanilla extract
2 ounces semisweet chocolate, finely chopped
      FROSTING:
2 cartons (8 ounces each) Mascarpone cheese
3/4 cup confectioners' sugar, sifted
1/4 cup whole milk
2 teaspoons almond extract
1 teaspoon vanilla extract
1 cup sliced almonds
2 tablespoons miniature semisweet chocolate chips

Directions:
Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the Mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix).
Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting.
Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving. 

Yield: 12 servings.

TOTAL TIME: Prep: 30 min. + chilling 

Bake: 25 min. + cooling

Mangia! Mangia!

~Bridget