a fresh melon salsa that is both sweet and hot. Excellent over or with tortilla chips and grilled fish.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 20 |
| Yield: | 1 trifle bowl |
Ingredients
- 1 (18.25 ounce) package white cake mix
- 1 cup water
- 4 eggs
- 1 (3.4 ounce) package instant vanilla pudding mix
- ⅓ cup vegetable oil
- 1 tablespoon almond extract
- 2 (15 ounce) containers ricotta cheese
- 1 cup confectioners’ sugar
- 4 tablespoons white sugar
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream, or as needed
- ¼ (16 ounce) package confectioners’ sugar, or more to taste
- 1 teaspoon vanilla extract, or more to taste
- ½ cup chocolate chips, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
- Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.
- Combine ricotta cheese, 1 cup confectioners’ sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners’ sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.
- Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 7 g |
| Sodium | 309 mg |
| Sugars | 34 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I omitted the chocolate chips and substituted with maraschino cherries.
I made this recently for a small dinner party, was delicious! I made the white cake in a 1” deep jelly roll pan (quicker bake time, easier to cube for assembly). Sprayed interior with baking spray so it didn’t stick. The oil was left out of the instructions so make sure to add to ingredients when you make the cake. Followed all other directions to the letter! Sorry about the triple pics, can’t figure out how to delete! Yummy!
This was a hit at my Christmas party! I didn’t make the cake though I already had an almond cake made from scratch left over from my daughters birthday. I did however soak the cake in some Godiva chocolate liquor for an adult twist. Then did everything above. I added an eighth of a teaspoon of orange extract to the canoli mixture also (only because I didn’t have any orange on hand). It gave it just a little more depth of flavor. Very delicious recipe, indulgence!