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Canolli cake Recipe


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     Canolli cake

Category   Desserts - Breads
Sub Category   None

1 package (18-1/4 ounces) French vanilla cake mix
1 carton (16 ounces) ricotta cheese
1 teaspoons ground cinnamon
1/2 cup confectioners' sugar
1 teaspoon almond extract
1 teaspoon rum extract
1 teaspoon vanilla extract
2 ounces semisweet chocolate, finely chopped
2 cartons (8 ounces each) Mascarpone cheese
3/4 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
2 tablespoons miniature semisweet chocolate chips
1/4 cup whole milk
2 teaspoons almond extract
crushed canolli shells...approx 5

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 crushed canolli shells into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving. Yield- 12 servings.

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