As the leaves begin to turn and the air gets a little crisper, something magical happens in my kitchen. The oven comes alive, filling the house with the warm, sweet aromas of fall baking. I’m on a never-ending quest for that one dessert that stops everyone in their tracks, even those who claim they “don’t do cake.” And friends, this year, I think I’ve found it. Get ready to meet the cake so irresistible, it’s converted the most die-hard cake skeptics.

Like my uncle Randy, who claimed he didn’t eat cake.  And yet had two pieces of my Cannoli Cake at a Christmas Party 10 years ago….

Or my ex-father in law who insisted he doesn’t eat cake because he doesn’t like it but this one…”hit it out of the park Carrie, hit it out of the park” every Easter.

I’ve tweaked the original recipe to suit my preferences, and I feel this is the best version of the recipe there is!

Enjoy!

Ingredients

CAKE:

• 2 ½ cups all-purpose flour
• 2 cups sugar
• 1 cup milk
• ¾ cup vegetable oil
• 4 eggs
• 2 ¼ tsp baking powder
• 1 tsp vanilla

FILLING:

• 1 carton (16 ounces) ricotta cheese
• 1/2 cup confectioners’ sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 ounces semisweet chocolate, finely chopped

FROSTING:

• 2 cartons (8 ounces each) Mascarpone cheese
• 3/4 cup confectioners’ sugar, sifted more if needed to thicken
• Whole milk as needed to thin frosting
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1 cup sliced almonds
• 2 tablespoons miniature semisweet chocolate chips

Directions

1. Preheat oven to 350◦
2. In a large bowl beat sugar and eggs together until slightly thickened.  Add flour, milk, oil, baking powder and vanilla.  Beat for 1 minute, until the batter is smooth and creamy – do not over beat.
3. Pour batter into two greased and floured 9-in. round baking pans.
4. Bake 30-40 minutes in preheated oven or until tops are golden and a toothpick inserted into the center comes out clean.
5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. In a large bowl, combine the ricotta cheese, confectioners’ sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the Mascarpone cheese, confectioners’ sugar, milk and extracts on medium speed until creamy (do not overmix).
7. Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting.
8. Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving. Yield: 12 servings.

Notes:

I had trouble finding Mascarpone Cheese so I made a substitute.

Mascarpone Cheese Substitute

• 1 (8 ounce) package of cream cheese, softened
• 2 tbsp butter
• ¼ cup heavy cream

1. Mix all ingredients together and blend well.

Cake Mix

If you’re short on time, use 1 package French vanilla cake mix (regular size).