Dessert Recipes * Razzle Dazzle Recipes
Cannoli Torte Recipe
"Your Source for Christmas Recipes Online"
3 egg whites
1 pkg. Pillsbury Plus White Cake Mix
1 1/4 cups water
1/3 cup oil
2 tsp. almond extract
1 cup whipping cream
1 container ricotta cheese (15 oz.)
2 tsp. vanilla
1 can Pillsbury ready to spread vanilla frosting supreme
1/2 cup miniature semi-sweet chocolate chips
1/2 cup chopped maraschino cherries
1/4 cup chopped walnuts
enough sifted powered sugar to thicken the frosting
5 maraschino cherries halved (5 to 6)
Heat oven to 350F. Grease and flour two 8 or 9 inch 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 egg whites. Pour
batter into prepared pans. Bake at 350F for 20 to 30 minutes or
until cake springs back when touched lightly in center. Cool 15
minutes then 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 canned frosting and whipped cream; mix until smooth. (If this
seems not stiff enough for you...I found it wasn't for me....add
some sifted powered sugar to make the consistency you like).
Divide in half. To half of frosting, stir in chocolate chips and 1/2
cup chopped cherries (make sure to drain well and squeeze out extra
juice) ; blend well.
To assemble cake, split each layer in half horizontally to form 4
layers (this works best by taking a piece of string or thread and
wrapping it around the middle of the cake then pulling together
until you reach the middle inside of cake).
Spread 1/3 of the cherry-chip filling between each cake layer. Frost
top and sides with remaining half of frosting. To garnish, sprinkle
walnuts on top; place halved cherries around top edge of cake.
Refrigerate at least 1 hour or until serving time. Store in
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