Chocolate Cannoli Cake

Chocolate Cannoli Cake


  • 1 box white cake mix
  • 16-ounce low-fat ricotta cheese
  • 1 package nondairy whipped topping
  • 1/3 c. powdered sugar
  • 3 tbsp. orange-flavored liqueur OR 1 tbsp. orange juice
  • 3/4 c. dried fruit, coarsely chopped
  • 3 tbsp. semisweet chocolate chips
  • 1 tbsp. chocolate sauce


  1. Preheat oven to 350°F
  2. Prepare cake batter according to package directions. Pour to batter into 2 greased 9 x 5-inch loaf pans. Place in oven and cook for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from heat, cool for 5 minutes then overturn onto flat surface. Wrap, label, and freeze one loaf for a later use. 
  3. Place ricotta cheese in a blender and process until smooth, occasionally scraping down the sides of the blender with a rubber spatula. Once smooth, scrape cheese into a medium-sized mixing bowl.
  4. Add whipped topping mix, powdered sugar, and liqueur (or orange juice). Beat with an electric mixer on high for 1 to 2 minutes or until the mixture becomes smooth and well-blended.
  5. Stir in chocolate chips and dried fruit pieces.
  6. Cover bowl and refrigerate for at least 2 hours in order for the flavor to better develop.
  7. Cut the loaf cake in half horizontally.  Place bottom half on a serving plate. Spread the cut surface of the cake with half of the cheese mixture. Place the other half of the cake on top of the cheese mixture filling and lightly press the top half of the cake into the cheese filling mixture.
  8. Spread the remaining half of the cheese mixture onto the top layer of the cake.
  9. Drizzle cake with chocolate sauce and dust with powdered sugar. Refrigerate until ready to serve.

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