Chocolate Cannoli Cake Roll
1. Line a greased 15x10x1 baking pan with parchment paper, spray with cooking spray; set aside. In a large bowl, combine the cake mix,, water, oil and eggs; beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan.
2. Bake at 350 for 12-14 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioner's sugar. Gently peel off parchment paper. Roll up cake in the towel jelly roll style, starting with the short side. Cool completely on wire rack.
3. In a bowl beat cream cheese until fluffy. Add ricotta cheese, confectioner's sugar, vanilla and cinnamon; beat until smooth. Stir in chips. Unroll cake; spread filling over cake to within 1/2 inch of edges. Roll up again. Please seam side down on a service platter. Refrigerate for 2 hours before service. Store in refrigerator.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 344 | ||
Calories from Fat: 145 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 28.4mg | 9 % | |
Sodium 388.7mg | 13 % | |
Potassium 210.5mg | 6 % | |
Total Carbohydrate 46.4g | 14 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 45.5g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 344
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