Almond Cake Cannoli Trifle recipe
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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
Nutrition Info
- 350.9 caloriescarbohydrate: 44 gcholesterol: 62.2 mgfat: 16.4 gfiber: 0.5 gprotein: 7.5 gsaturatedFat: 6.8 gservingSize: -sodium: 309.3 mgsugar: 34.2 gtransFat: : -unsaturatedFat: : -
Directions Almond Cake Cannoli Trifle
Directions
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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.