posted by Sue Freeman 08-17-98 2:57 PM
CANNOLI CAKE
4 large eggs
2/3 cup sugar
1 cup flour
1/2 cup unsalted butter or margarine, melted and cooled
Beat eggs and sugar with electric mixer until thick, about 5
minutes. Gently fold in flour and butter. Pour into greased
and floured 8-inch round cake pan.
Bake in preheated 350 degree oven 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely.
Cut cake in half horizontally using sharp, serrated knife. Cut resulting layers in half again horizontally for four layers.
Make two of the cake recipes and cut each layer in half. It's just easier. Place one layer on serving platter. Spread with one-third of filling. Repeat procedure,
ending with cake layer.
No sooner than 6 hours before, frost sides and top of cake
with all but 1 cup frosting. Make rosettes on outer rim of top of cake with reserved frosting, leaving space between
rosettes for candied cherries. Sprinkle center of cake with
chopped chocolate. Refrigerate until serving time. Makes
12-16 servings.
Filling:
1 carton (15 oz.) ricotta cheese
3 tbsp. sugar
1 1/2 tsp. vanilla
1 cup whipping cream, whipped
1 cup semi-sweet mini-chocolate chips
Beat ricotta, sugar and vanilla with electric mixer until light, about 3 minutes. Fold in whipped cream and chocolate chips.
Frosting:
2 cups whipping cream
2 tbsp. powdered sugar
1/2 tsp. vanilla
Whip cream to soft peaks. Add sugar and vanilla. Whip to
combine.