Gifting Day 12: Cannoli Cake

This cake is most definitely a special occasion cake, and what could be more special than Christmas!  (Decorating is not my forte, so the cake pictured is a little lopsided, but it still tasted very good!)

Consider gifting it with the following verse: "But you are a chosen generation, a royal priesthood, a holy nation, His own special people, that you may proclaim the praises of Him who called you out of darkness into His marvelous light;" 1 Peter 2:9 (NKJV).

Cake:
1 package French vanilla cake mix

Filling:
One 15 ounce container of ricotta cheese 
1/2 cup confectioners' sugar
2 tsp. ground cinnamon
1 tsp. almond extract
1 tsp. rum extract
1 tsp. vanilla extract
2 oz. semisweet chocolate, finely chopped 

Frosting:
Two 8 oz. cartons of mascarpone cheese
3/4 cup sifted confectioners' sugar
1/4 cup whole milk
2 tsp. almond extract
1 teaspoon vanilla extract
1 cup sliced almonds
2 tbsp. mini semisweet chocolate chips

Grease and flour, or use parchment paper to line two 9 inch round cake pans. Bake cake mix according to package directions. Allow cakes to cool in the pan for approximately 10 minutes before removing from pans and placing them on a wire rack to cool completely.

Have two mixing bowls ready, a large and medium size. In the large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In the medium bowl, beat the mascarpone cheese, confectioners' sugar, milk and extracts until creamy. 


After the cakes have cooled, place one layer on your serving vessel and spread on roughly one cup of the filling (the ricotta mixture). Then place the second layer on top and spread remaining filling over top of cake starting at the center, and leave a one inch border from the edge.

Take the frosting (mascarpone mixture) and cover the sides and top bare edges.

The cake looks fancier if you press the almonds into the sides of the cake, but you can also sprinkle them on the top with the chocolate chips.

This cake needs to be kept refrigerated.