Viral Dish! Almond Cake Cannoli Trifle :: So Tasty
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| Almond Cake Cannoli Trifle |
"This is a delightful trifle of almond cake with layers of cannoli cream and chocolate chips. Top it off with fresh whipped cream for a beautiful and tasty dessert!"
Ingredients :
- Almond Cake:
- 1 (18.25 ounce) package white cake mix
- 1 cup water
- 4 eggs
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1/3 cup vegetable oil
- 1 tablespoon almond extract
- Cannoli Cream:
- 2 (15 ounce) containers ricotta cheese
- 1 cup confectioners' sugar
- 4 tablespoons white sugar
- 2 teaspoons vanilla extract
- Whipped Cream:
- 1 cup heavy whipping cream, or as needed
- 1/4 (16 ounce) package confectioners' sugar, or more to taste
- 1 teaspoon vanilla extract, or more to taste
- 1/2 cup chocolate chips, or to taste
Instructions :
| Prep : 20M | Cook : 20M | Ready in : 1H25M |
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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(R)).
- 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.
Notes :
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