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Cannoli Filled Crumb Cake

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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 1/2 c.powdered sugar to stiff peaks.
  • In another bowl, combine strained ricotta, mascarpone, 1/4c. powdered sugar, and vanilla.
  • Fold in whipped cream.
  • Taste for sweetness-you can add the other 1/4c. 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!