Cannoli Cake
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, lemon
|
|
| 1 | cup |
ricotta cheese
|
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | teaspoon |
cinnamon
|
|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
milk
|
|
|
maraschino cherries
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, lemon
|
|
| 237 | ml |
ricotta cheese
|
|
| 177 | ml |
sugar
|
|
| 118 | ml |
vegetable oil
|
|
| 2.5 | ml |
cinnamon
|
|
| 4 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
milk
|
|
| 1 | x |
maraschino cherries
optional |
*
|
Directions
Preheat oven to 375℉ (190℃).
Combine cake mix, oil, eggs and milk and blend thoroughly Pour into two 9 inch round layer pans or one 11x14 inch pan.
Bake layers 25 to 30 minutes, and the rectangle at 30 to 35 minutes.
Cake is done when it pops back after being pressed lightly with a finger.
Let cool.
Blend ricotta, sugar, cinnamon and vanilla; mix well. Spread over cooled cake.
Dot with maraschino cherries for color, if desired.
