Pascha Recipes
Cannoli Cake
Ingredients
Cake
- 1 (18.25 ounce) box lemon cake mix*
- 1/2 cup vegetable oil
- 4 eggs
- 1 cup milk
Frosting
- 1 cup ricotta cheese
- 3/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Maraschino cherries, well drained and patted dry (optional)
Instructions
- Heat oven to 375 degrees F.
Cake
- Combine cake mix, oil, eggs and milk and blend thoroughly Pour into two 9 inch round layer pans or one 11 x 14 inch pan.
- Bake layers for 25 to 30 minutes, and the 11 x 14 inch for 30 to 35 minutes. Cake is done when it springs back after being pressed lightly with a finger.
- Let cake cool.
Frosting
- Blend ricotta cheese, sugar, cinnamon and vanilla extract; mix well. Spread over cooled cake. Dot with maraschino cherries for color, if desired.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.