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Cannoli Torte


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

CAKE
3 egg whites
1 18.5 oz pudding included white cake mix
1 1/4 cups water
1/3 cup oil
1 teaspoon almond extract
FROSTING
1 cup whipping cream
1 15 oz ricotta cheese
2 teaspoons vanilla
1 can ready to spread vanilla frosting
1/2 cup miniature semi sweet chocolate chips
1 tablespoon walnuts, chopped
6 maraschino cherries


Heat oven to 350 degrees. Grease and flour 2-8 or 9" round cake pans. In small bowl, beat egg whites until soft peaks form, about 1 minute; set aside. In large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at medium speed. Fold in whites. Pour batter into into prepared pans. Bake for 20-30 minutes; remove from pans; cool completely. 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 frosting and whipped cream; blend until smooth. Divide in half; to half of tthe frosting, stir in chocolate chips and 1/2 cup chopped cherries; blend well. Split each layer in half horizontally to form 4 layers. Spread cherry chip filling between cake layers. Frost top and sides with remaining half of frosting; sprinkle walnuts on top along with halved cherries. Refrigerate at least 1 hours or until serving time; store in refrigerator.


Pairs Well With


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