Cannoli Cake

This cake is a take on the Italian dessert. It admittedly takes a little more effort than most of the cakes I make, but it is SO worth it.

Cannoli Filling:
3/4 cup sugar
3 tablespoons cornstarch
3/4 cup milk (I have used everything from whole to soy...it all works!)
15 ou ricotta cheese
1 tablespoon grated orange zest
1 1/2 teaspoons vanilla extract
1/2 cup mini chocolate chips

Cake:
Oil and flour for prepping pans
1 package white cake mix
1 cup milk (again, I have used whole, skim, and soy, whatever you have!)
8 tablespoons butter, melted
3 eggs
2 teaspoons vanilla extract

Frosting:
8 tablespoons butter, at room temperature
3 3/4 cups powdered sugar
3 - 4 tablespoons milk
2 teaspoons vanilla extract

For the filling, place the sugar and cornstarch in a small saucepan and stir in the milk. Cook over low heat, whisking continuously, until the mixture thickens and is bubbly (about 10 minutes). Remove from heat and let mixture cool slightly. Put ricotta in a large mixing bowl and beat with electric mixer until creamy. Fold in cooled milk mixture, orange zest, and vanilla. Blend with the electric mixer on low speed until well combined. Fold in chocolate chips. Cover and put in refrigerator while you bake the cake.

For the cake, prepare two round 9 in cake pans with oil and flour. Preheat oven to 350. Place cake mix, milk, melted butter, eggs, and vanilla in a large mixing bowl. Blend with the mixer until well combined. Batter will be thick and well combined. Divide the batter between the two prepared pans. Bake for about 28 minutes, or until golden. Cool on wire racks for 10 minutes. Run and knife around edge of each cake and invert onto rack. Invert them again so they are right side up and allow them to cool completely.

Meanwhile prepare frosting. Beat butter with electric mixer until fluffy. Add in powdered sugar and milk alternately until a smooth frosting is formed. Beat in vanilla extract. Add more milk if too thick, add more sugar if too thin.

To assemble the cake, slice each cake in half horizontally using a serrated bread knife. Start by putting a little buttercream frosting on the bottom of your serving plate...this will hold your cake in place as you stack. Place one layer on top of the buttercream and top with 1/3 of the ricotta mixture. Top with another cake layer followed by another 1/3 of ricotta mixture. Do this one more time and then top with last cake layer. Frost the top and sides of the cake with the buttercream. Place cake in the refrigerator for at least one to two hours before serving to allow it to set. Store any leftovers in the fridge as well.

I love this cake because it is not overly sweet and finishes off any Italian meal perfectly!! :)