posted by Patti 03-23-99 4:31 AM
CANNOLI CAKE
4 eggs
2/3 c. sugar
1 c. all-purpose flour
1/2 c. unsalted butter, melted and cooled
1/4 c. chopped semisweet chocolate chips
Ricotta filling:
2 c. part-skim ricotta cheese
3 Tbsp. sugar
1 1/2 tsp. vanilla
1 c. whipping cream, whipped
1 c. semisweet mini-chocolate chips
Whipped cream frosting:
2 c. whipping cream
2 Tbsp. confectioners sugar
1/2 tsp. vanilla
In large bowl, beat eggs and sugar on medium speed until thick, about 5 minutes. Gently fold in flour and butter; pour into greased and floured 8-inch round cake pan. Bake at 350 degrees for 40 minutes or until cake feels firm when touched in center.
Cool in pan 5 minutes. Remove from pan and cool completely on wire rack. Cut cake in half horizontally using sharp, serrated knife.
Cut each layer in half again horizontally. Place 1 layer on serving platter; spread with 1/3 ricotta filling (see below). Repeat procedure, ending with cake layer.
No sooner than 6 hours before serving cake, frost sides and top of cake with frosting. Refrigerate until serving time.
To make ricotta filling: In large bowl, beat ricotta cheese, sugar and vanilla on medium speed until light, about 3 minutes. Fold in whipped cream and chocolate chips.
To make whipped cream frosting: In large bowl, beat cream on high speed to soft peaks. Add sugar and vanilla; beat just enough to combine.