HOLY CANNOLI CAKE
Impress with Holy Cannoli Cake in just 10 minutes of prep time! This no-bake cannoli cake isn't just yummy and impressive, but easy to make, too.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield Makes 12 servings.
Number Of Ingredients 8
Steps:
- Pour milk and orange extract into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add ricotta cheese and half of the chocolate; mix well.
- Place bottom cake slice on serving plate; spread with one third of the pudding mixture. Repeat layers twice, ending with top cake slice.
- Microwave remaining chocolate and butter in small microwaveable bowl on HIGH 45 sec. to 1 min. or until almost melted; stir until chocolate is completely melted. Add whipped topping; stir with wire whisk until well blended. Spread evenly over top and sides of cake. Store in refrigerator.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
MARVELOUS CANNOLI CAKE
A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It's best when served well chilled.-Antoinette Owens, Ridgefield, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 591 calories, Fat 37g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 367mg sodium, Carbohydrate 54g carbohydrate (37g sugars, Fiber 1g fiber), Protein 12g protein.
HOLY CANNOLI CAKE
Make and share this Holy Cannoli Cake recipe from Food.com.
Provided by KlynnPadilla
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Pour milk and orange extract into large bowl. Add pudding mix. Beat with wire whisk until well blended. Stir in ricotta and 1/2 of the chocolate.
- Spread 1/3 of the pudding mixture onto bottom slice of cake. Repeat layers twice, ending with top cake slice.
- Microwave remaining chocolate in small microwavable bowl on high 45 seconds to 1 minute or until almost melted; stir until completely melted. Stir in whipped topping. Spread evenly over top and sides of cake.
Nutrition Facts : Calories 272.5, Fat 14.5, SaturatedFat 9, Cholesterol 64.6, Sodium 244.2, Carbohydrate 34.9, Fiber 1.2, Sugar 19.5, Protein 4.1
CANNOLI CAKE
We've made your favorite Italian pastry into a delicious and festive cake! Here's how to take a standard box mix and turn it into an impressive showstopper with homemade frosting and ganache.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bake two 8-inch round cakes according to the package directions. Cool completely. Cut a parchment sheet into four 3-by-12-inch strips and set aside.
- Meanwhile, combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on the lowest speed until the sugar is incorporated into the butter. Add the vanilla, increase speed to medium-high and beat until smooth, about 2 minutes. With the mixer running on medium high, add the milk, 1 tablespoon at a time, until the frosting is smooth and spreadable.
- To make the filling, remove 2 cups of the frosting and place in a medium bowl. Add the cinnamon and mini chocolate chips and stir until combined. Reserve remaining frosting.
- Using a serrated knife, trim the top of each cake to make level and straight. Line the edges of a cake stand with the parchment strips (to keep it clean when you frost and glaze the cake with chocolate). Place one cake in the center of the cake stand. Using a small offset spatula, spread the chocolate filling evenly over the top of the cake. Top with the second cake.
- With a large offset spatula, spread 3/4 cup of the reserved frosting in a thin layer on the top and sides of the cake. This is called a crumb coat. Place the cake in the freezer until the frosting is set, about 30 minutes.
- Once chilled, remove the cake from the freezer and spread with all but 1/2 cup of the remaining frosting. Smooth the sides and top of the cake using the offset spatula or a bench scraper. Return to the freezer for another 30 minutes to set the frosting.
- Meanwhile, make the ganache by placing the semi-sweet chocolate chips in a small heatproof bowl. Heat the cream until hot but not boiling. Pour over the chocolate and let sit for 5 minutes, then stir until smooth and glossy.
- Remove the cake from the freezer and pour the ganache over the top. Use the back of a spoon to completely cover the top, allowing some of the chocolate to spill over the sides in a drip pattern.
- Place the remaining 1/2 cup frosting in a pastry bag fitted with a medium star tip. Pipe rosettes on the chocolate around the top edge of the cake, spacing them about 1/2 inch apart. Place one end of a cannoli on each rosette, so the opposite ends meet in the center of the cake. Remove the parchment strips from beneath the cake and serve.
CANNOLI CAKE
This delicious Cannoli Cake has a thick layer filled with ricotta and cream cheese flavored with orange and liqueur and iced with Vanilla-Cream Frosting.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- FOR THE CAKE: Begin early in day or day ahead to make Cannoli Cake.
- Preheat oven to 375°F In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
- In large bowl, using same beaters and with mixer at low speed, beat egg yolks, flour, baking powder, salt, remaining 1/2 cup sugar, and 1 teaspoon vanilla, and 2 Tablespoons water until blended. With rubber spatula, gently fold beaten egg whites into egg-yolk mixture, one-third at a time.
- Spoon batter into UNGREASED 10 inch by 3 inch springform pan. Bake 30 to 35 minutes until cake is golden and top springs back when lightly touched.
- Invert cake in pan on wire rack; cool completely in pan.
- FOR BRUSHING CAKE LAYERS: From oranges, grate 2 teaspoons peel (use the rest of peel for the filling) and squeeze 1/3 cup juice (IF NOT USING LIQUEUR, INCREASE JUICE TO 1/2 CUP). Stir liqueur into 1/3 cup juice; set aside.
- FOR THE FILLING: In large bowl, with mixer at low speed, beat ricotta, cream cheese, rest of the grated orange peel, confectioners' sugar and 1 teaspoon vanilla extract until smooth. Stir in 1/4 cup semisweet-chocolate mini pieces.
- With metal spatula, loosen cake from edge of pan; remove pan side. Loosen cake from pan bottom; remove pan bottom. With serrated knife, cut cake horizontally into 2 layers. Brush orange-juice mixture evenly over cut side of both layers.
- Place bottom cake layer, cut-side up, on cake plate. Spoon ricotta-cheese filling on center of cake layer. Spread some filling out to edge, leaving a center rounded to achieve a dome effect.
- Cut a small wedge out of remaining cake layer; and gently rest cake layer over filling. (Cutting wedge will allow cake layer to bend, without cracking, to fit over dome shape.).
- PREPARE VANILLA-CREAM FROSTING: In small bowl, with mixer at medium speed, beat 3 Tablespoons margarine or butter, softened, 3 Tablespoons milk, 1 3/4 cups confectioners' sugar, and 3/4 teaspoon vanilla extract until smooth, adding more milk if necessary until mixture has an easy spreading consistency. In large bowl, using same beaters and with mixer at medium speed, beat 2 cups heavy or whipping cream until stiff peaks form; fold confectioners'-sugar mixture into whipped cream. Spread over top and down side of cake.
- In a heavy small saucepan over low heat, heat remaining 1/3 cup mini pieces, stirring frequently, until melted and smooth.
- Into waxed-paper cone, spoon melted chocolate. (Or, use small decorating bag with small writing tube.) With chocolate, make feather design.
- Refrigerate cake until filling is firm for easier cutting, about 3 hours.
- TO MAKE WAXED-PAPER CONE: Cut square of waxed paper; fold in half into triangle. Lay triangle on flat surface so wide side is at top. Fold left-hand corner down to center point. Take right-hand corner; wrap it completely around folded left-hand corner, forming cone. Both corners meet at center point of original triangle. Fold in these ends twice to hold together. Fill cone two thirds full; fold top over.
- MAKING FEATHER DESIGN: Piping circles on Cake: Using paper cone with tip cup to make 1/8 inch diameter hole, pipe melted chocolate on top of cake in concentric circles, starting in center and moving to edge of cake. Start with small circle in the middle of cake and go around each circle to the edge. This should be 6 circles.
- Drawing spokes towards center: Before chocolate hardens, quickly with tip of toothpick or small knife, draw lines in spoke fashion, about 1 1/2 inches apart around edge of cake; alternate direction of each spoke, first from edge to center of cake, then from center to edge.
- Completing feather design: Continue around top of cake, alternating direction of each spoke to make attractive feather design. 16 servings.
- The Good Housekeeping Book of Desserts.
Nutrition Facts : Calories 656.6, Fat 39.7, SaturatedFat 22.5, Cholesterol 208.8, Sodium 402.5, Carbohydrate 62.6, Fiber 1.7, Sugar 50.1, Protein 15.8
HOLY COW CAKE
Chocolaty, gooey, rich, and delicious!
Provided by GDEEZY
Categories Desserts Cakes Poke Cake Recipes
Time 1h50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into cake using a straw.
- Stir sweetened condensed milk and caramel topping together in a bowl; pour over warm cake and holes. Cool cake completely, about 1 hour.
- Spread whipped topping over cake and sprinkle toffee bits over whipped topping.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 56.7 g, Cholesterol 49.5 mg, Fat 15.5 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 7.6 g, Sodium 359.2 mg, Sugar 29.8 g
CANNOLI CHEESECAKE
Cannoli are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta--a staple of Sicilian cuisine. This is a cheesecake inspired by the flavors of a traditional cannoli. Serve with a big glass of cold milk! This would last several days, covered, in the refrigerator.
Provided by John Somerall
Time 7h55m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly grease paper and sides of the pan with cooking spray.
- Stir graham cracker crumbs, melted butter, 3 tablespoons sugar, and 1/4 teaspoon cinnamon together in a medium bowl until well combined. Pour graham cracker crumb mixture into the prepared pan and press firmly into the bottom and sides to create a crust.
- Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove pan from the oven and set aside to cool completely at room temperature, about 30 minutes. Wrap the outsides of the pan tightly with aluminum foil; set aside.
- Reduce oven temperature to 300 degrees F (150 degrees C).
- Beat ricotta, mascarpone, 1 cup sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Add 1 tablespoon vanilla extract, lemon zest, and remaining 1 teaspoon cinnamon and continue beating on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.
- Pour batter into the prepared crust. Place the springform pan in a large baking dish and carefully fill baking dish halfway with water.
- Bake in the preheated oven until edges are set and center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off and crack the oven door open slightly to allow cheesecake to cool slowly, about 1 hour. Remove the baking pan from the oven and remove the springform pan from the baking pan; remove aluminum foil.
- Transfer cheesecake to a refrigerator and chill, uncovered, until completely firm, at least 4 hours, or up to 8 hours. When cheesecake is completely chilled, remove from the refrigerator and carefully remove springform pan.
- Beat cream, powdered sugar, and 1/2 teaspoon vanilla extract together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Increase speed to high and continue beating until stiff peaks develop, about 1 minute.
- Spread whipped cream mixture on top of cheesecake using a spatula; sprinkle chocolate chips evenly on top of whipped cream. Slice cheesecake into 12 slices; serve immediately.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 49.2 g, Cholesterol 171.2 mg, Fat 38 g, Fiber 1 g, Protein 12.2 g, SaturatedFat 20.9 g, Sodium 288 mg, Sugar 35.6 g
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