This cake serves a surprisingly large number of people.  It is wise to cut the cake portions a bit smaller than usual.

Cannoli Cake

Use Duncan Hines butter recipe yellow cake mix. Follow directions to make 2 / 8” or 9” cakes. The goal is to slice each of these in half…Try a sharp knife, freeze ahead of time.. makes it easier.

Filling:

¾ Cup of Sugar           1½ teaspoon vanilla

3 T of cornstarch         ½ Cup semi sweet chocolate

¾ Cup Milk                   2 Tablespoon citron  (optional)

1 lb of Ricotta

Combine sugar, cornstarch in a saucepan. Using a low flame, or low setting on the electric stove, slowly add ¾ cup of milk. Cook until the mixture thickens and is bubbly.

Cover the pot with wax paper and allow it to cool without stirring.

                Beat the ricotta until creamy. Blend cornstarch and 1 ½ teaspoons of vanilla.

Stir in chocolate and (optional) citron. (I have never used citron.)

                Take the four layers of cake and spread the ricotta mixture between three of them.

Now the cake is ready for the frosting

Frosting

This frosting goes with the Cannoli cake but can be used and adapted for other recipes as well.

¾ Cup of shortening           

1 Teaspoon of vanilla

3 Cups of sifted powdered sugar

2 Tablespoons of Milk

Combine ingredients and whip with electric mixer until it is the consistency of frosting.

Frost the sides of the cake to stop any leaks of the ricotta mixture. Then frost the top of the cake

Enjoy!