Cannoli Filled Crumb Cake
Cannoli Filled Crumb Cake
Ingredients
Cake
- 1 Betty Crocker Yellow Cake box mix, prepared according to box directions and also add 1 teaspoon vanilla
- 1 pound salted butter
- 4½ cups flour
- 2 cups sugar
- 2 Tablespoons cinnamon
Cannoli Filling
- 16 ounces ricotta, strained a few hours to remove excess liquid
- ½ c. mascarpone cheese
- ¾ c. -1 cup powdered sugar, divided (Will depend how sweet you like it.)
- ¾ c. heavy cream
- 1 tsp. pure vanilla extract
- ¾ c. mini chocolate chips, for garnish
Instructions
Cake
- Prepare the cake as package directs and add vanilla.
- Bake it in a 9x13 pan lined with nonstick foil for 20 minutes at 350.
- Electric mix butter, flour, sugar and cinnamon to make crumbs.
- Carefully sprinkle all over the cake and return to the oven for an additional 20 minutes.
- Let cool completely before cutting.
Cannoli Filling
- Beat cream and ½ c.powdered sugar to stiff peaks.
- In another bowl, combine strained ricotta, mascarpone, ¼c. powdered sugar, and vanilla.
- Fold in whipped cream.
- Taste for sweetness-you can add the other ¼c. powdered sugar if you want it sweeter.
- Refrigerate until ready to fill cannoli, at least 1 hour.
Assembly
- Slice cake into squares.
- Slice cake pieces horizontally where crumbs meet the cake.
- Spread on some cannoli filling and top with mini chocolate chips.
- Carefully, lay the crumb layer back on top. Sprinkle with powdered sugar and more chips!
Cannoli Cream Adapted from Delish
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