The thing about this cake is that it doesn’t necessarily look like the most amazing cake on the planet – but don’t let the appearance fool you.
If I could, I would eat this cake for breakfast, lunch and dinner for a whole month, but I’m afraid that would mean I’d have to jog ’round the clock for a week after that! This cake is perfect for pretty much any occasion; just make sure you have the recipe at hand – people are going to be begging for it!
2/3 cup Land O’ Lakes butter softened
1 3/4 cups Domino sugar
2 large Eggland’s eggs
1 1/2 tsp vanilla
2 1/2 cups Gold Medal all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups McArthur milk
16 oz ricotta cheese
8 oz mascarpone cheese
1 cup superfine sugar
zest of one lemon
1 Tbsp vanilla
1 cup mini chocolate chips
chocolate shavings, for garnish
Make the cake:
Cream the softened butter and sugar light and fluffy. Add the eggs one at a time, mixing well after each one. Add the vanilla.
In a separate bowl combine the flour, salt and baking powder and mix together.
Add the 1/3 of the flour to the creamed mixture alternating with the milk, continue until all the ingredients have been added.
Divide the mixture into three floured 9″ cake pans and bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center out clean.
Allow cakes to cool completely before adding cannoli cream.
Blend together ricotta and mascarpone. Add in superfine sugar.
Add in lemon zest, vanilla and chocolate chips.
Refrigerate for 2 hours if possible, before using as filling for the cake.
Garnish with chocolate shavings.
USE RED NEXT PAGE LINK BELOW
Quick tip: Serve with a cup of strong coffee.