I found this in a Taste of Home magazine and will have to make this for an upcoming special occasion. Cannolis are fan favorites in my family. I am betting this cake will be too.
1pkg. French vanilla cake mix
Filling
1 16oz. ricotta cheese
1/2 C. confectioner's sugar
2 tsp. ground cinnamon
1 tsp. almond extract
1 tsp. rum extract
1 tsp. vanilla extract
2oz. semisweet chocolate, finely chopped
Frosting
2 8oz. cartons Mascarpone cheese
3/4 C. confectioner's sugar
1/4 C. whole milk
2 tsp. almond extract
1 tsp. vanilla extract
1 C. sliced almonds
2 tbsp. mini chocolate chips
Prepare and bake the cake mix according to package directions, using two greased and floured 9-in round baking pans. Cook for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, combine the ricotta cheese, confectioner's sugar, cinnamon, and extracts; stir in chocolate. In another bowl, beat the Mascarpone cheese, confectioner's sugar, milk and extracts until smooth; cover and refrigerate filling and frosting until frosting reaches spreading consistency.
Place one cake layer on a serving plate; spread with 1 C. filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 inch of edges. Frost sides and top edge of cake with 2 C. frosting.
Press almonds into sides of cake; pipe remaining frosting around edges. Sprinkle chocolate chips over top. Refrigerate until serving.
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