Italian Style Chocolate Dream Cannoli Cake Recipe

Here is a cake that wowed everyone at our dinner party recently. Not only did they all love this cake, I was told if they knew how amazing this dessert was they would have ate less dinner and more cake (smile). That statement actually came from my son Curt Iffert from Curt's Delectables Blog, he usually isn't the big dessert lover in the family but he was impressed by this cake in not just the way it layers when it cooked but just the all around Italian flavor it had, creamy and so delicious. Totally not a traditional cake we have made in the past but a new found favorite that we will make again.

We usually make regular Upstate N.Y. style cannoli or Cannoli stuffed french toast or even Cannoli filled cupcake (

you may remember the YOUTUBE video we made) but never tried making this dreamy creamy chocolate lovers cake like. It really is a keeper. Simple and easy to whip up in no time!
So give a try and tell us what you think!

Italian Style Chocolate Dream Cannoli Cake Recipe

Filling:
1 - 15 ounce container Whole Milk Ricotta Cheese
4 eggs
1 teaspoon pure vanilla
3 tablespoons mini chocolate chips
1/4 teaspoon cinnamon

In a bowl mix together everything but the chocolate chips and set aside

Continue to spread out to the edges, I just took the photo before spreading it out so you can see the layering.

Cake:
1 chocolate cake mix any kind.

In a large mixing bowl using an electric mixer make the chocolate cake mix according to directions. Pour into a 13x9 deep cake pan greased. Pour the filling layer over the top and smooth out with a spoon or knife to the edges. Sprinkle with the mini chips evenly use more if you like. Bake at 350 until set in the middle around 40 minutes.

Set the cake aside to cool completely. In the meantime make the frosting.

Frosting:
1 cup whole milk
1 package instant pudding
8 ounces of real whipped cream or non dairy topping

Garnish: Chopped Pistachio nuts

Whisk in a medium size bowl the milk and pudding together. Fold in the whipped cream. Spread over the top of cooled cake. Sprinkle with pistachios.

Keep Refrigerated.

claudia lamascolo author