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Cannoli Cake

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Submitted by jenny2412

YIELD

8 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 1
PACKAGE PACKAGE CAKE MIX, LEMON
1 237
¾ 177
CUP ML SUGAR
½ 118
CUP ML VEGETABLE OIL
½ 2.5
TEASPOON ML CINNAMON
4 4
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP 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 11×14 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 386 49% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 134mg 6%
Total Carbohydrate 15g 15%
Dietary Fiber 0g 0%
Sugars g
Protein 14g
Vitamin A 5% Vitamin C 0%
Calcium 9% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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