CHOCOLATE CANNOLI CAKE ROLL
Creamy ricotta cheese filling with a hint of cinnamon rolls up beautifully in this fluffy chocolate cake. -Tammy Rex, New Tripoli, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese until fluffy. Add the ricotta cheese, confectioners' sugar, vanilla and cinnamon. beat until smooth. Stir in chips; refrigerate for 1 hour., Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside.In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan. Bake 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes, Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 328 calories, Fat 18g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 276mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 9g protein.
CHOCOLATE CANNOLI CAKE ROLL
Make and share this Chocolate Cannoli Cake Roll recipe from Food.com.
Provided by GingerlyJ
Categories Dessert
Time 34m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Line a greased baking pan with wax paper.
- in a large bowl combine the cake mix, water and eggs.
- beat on low speed for 30 seconds.
- pour into prepared pan.
- bake at 350 for 14 minutes or until cake springs back when lightly touched.
- cool for 5 minutes'invenert into kitchen towel dusted with confectioner's sugar.
- peekl off waxed paper.
- roll up cake in the towel jelly roll style and cool completely on a wire rack.
- in a small bowl beat cream cheese until fluffy.
- add ricotta cheese, confectioner's sugar, vanilla and cinnamon.
- beat until smooth.
- stir in chips.
- unroll cake spread filling over cake and re-roll.
Nutrition Facts : Calories 228.7, Fat 15.2, SaturatedFat 8.7, Cholesterol 88.2, Sodium 114.2, Carbohydrate 16.8, Fiber 0.5, Sugar 14.5, Protein 7.6
CANNOLI CAKE ROLL
A decadent and rich jelly-roll style cake. Makes a wonderful showcase, well worth the effort!
Provided by shirleyo
Categories World Cuisine Recipes European Italian
Yield 15
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 15 1/2 x 10 1/2 inch jelly-roll pan and line with parchment paper.
- Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside.
- In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
- Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture.
- With metal spatula, spread batter evenly in pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until top of cake springs back when lightly touched with finger.
- Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.
- Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
- To Make Ricotta Filling: In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. until smooth. Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools.
- Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter.
- To Make Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.
Nutrition Facts : Calories 200.5 calories, Carbohydrate 25 g, Cholesterol 24.6 mg, Fat 9.2 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 102.9 mg, Sugar 17.9 g
CHOCOLATE CANNOLI CAKE ROLL
I had cut this recipe out of Taste of Home. I'm glad I didn't read the on-line reviews before I made it. There were complaints about the cake falling apart and the filling being soupy and grainy. Well, my cake rolled up perfectly and the filling was creamy, rich and delicious. It was a little runny, so you would do well to...
Provided by Thea Pappalardo
Categories Cakes
Number Of Ingredients 12
Steps:
- 1. Beat cream cheese in a small bowl until fluffy. Add the remaining filling ingredients (except the chocolate chips) and beat until completely smooth. Stir in chips. Refrigerate while you are making the cake.
- 2. Grease a 15x10x1 jelly roll pan, line it with waxed papper and grease the paper.
- 3. In a bowl, combine the cake mix with the other ingredients. Beat on low for 30 seconds and then on medium for 2 more minutes. Pour into pan.
- 4. Bake at 350° for 12-14 minutes. The center of the cake should spring back when lightly touched. Cool for 5 minutes. Dust a linen towel with confectioner's sugar and invert the cake onto the towel. Peel off the waxed paper, then roll up the cake (towel and all), starting with a short side. Cool completely on a wire rack.
- 5. When cool, gently unroll the cake. Spread filling over the cake, leaving 1/2 inch around the edges. Roll the cake up again and place seam side down on a platter. Refrigerate at least 2 hours. Dust with confectioner's sugar before serving.
CANNOLI CAKE ROLL
"A decadent and rich jelly-roll style cake. Makes a wonderful showcase, well worth the effort!"
Provided by Doxie lover in the
Categories Dessert
Time 2h
Yield 15 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 15 1/2 x 10 1/2 inch jelly-roll pan and line with parchment paper.
- Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside.
- In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
- Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture.
- With metal spatula, spread batter evenly in pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until top of cake springs back when lightly touched with finger.
- Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.
- Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
- To Make Ricotta Filling: In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. until smooth. Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools.
- Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter.
- To Make Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.
Nutrition Facts : Calories 244.8, Fat 13.4, SaturatedFat 7.4, Cholesterol 105.6, Sodium 107, Carbohydrate 25.5, Fiber 0.6, Sugar 18.2, Protein 6.4
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