The best delicious Chocolate Cannoli Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Cannoli Cake recipe today!
Hello my friends, this Chocolate Cannoli Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Cannoli Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Cannoli Cake.
What Makes This Chocolate Cannoli Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Cannoli Cake.
Ready to make this Chocolate Cannoli Cake Recipe? Let’s do it!
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1 Basic No-Fat Cake batter
16 oz No-fat ricotta cheese
1 pk Nondairy whipping cream
1/3 c Confectioner’s sugar
3 tb Orange-flavored liquer OR
1 ts Orange juice
3/4 c Coarsely chopped dried fruit
3 tb Semisweet chocolate chips
1 tb Choclate sauce
Bake cake batter in 2 greased 9×5 inch loaf pans 30-35 minutes at 350 F.
Cool and turn out as directed. Wrap, label and freeze 1 loaf for another
time. Process ricotta cheese in a blender or food processor, scraping down
sides often with a rubber spatula until smooth(Blender will do the
smoothest job) Scrape cheese into a medium-sized bowl. Add whipped topping
mix, confectioner’s sugar, and liquer. Beat with electric mixer on high
speed until smooth and well blended. Stir in fruit and chocolate chips.
Cover and refrigerate at least 2 hours, or up to 48 hours, to let the
flavor develop. Cut loaf cake in half horizontally. Place bottom half on
serving plate. Spread cut surface with half the cheese mixture. Place the
top half of cake on filling. Press down lightly. Spread top with remaining
cheese mixture. Drizzle cake with chocolate sauce. Refrigerate until ready
to serve. Makes 12 servings.
From
Yields
12 Servings
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