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Chocolate Cannoli Cake
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| Made this for Easter dessert. Was nice to have something not so sweet. It's from a magazine I picked up. | |
| 1 box (18.25 oz.) | devil's food chocolate cake mix |
| 1/2 cup | unsalted butter, melted |
| 1/2 cup | orange-flavored liqueur |
| 2 tsp. | grated orange zest, divided |
| 16 oz. | mascarpone cheese |
| 1 cup | heavy cream |
| 3/4 cup | confectectioners sugar |
| 1/2 tsp. | vanilla extract |
| 1/2 cup | toasted hazelnuts, ground |
Heat overn to 350 F. Prepare cake mix according to package directions, substituting butter for oil and omitting 1/2 cup water. Sitr in liqueur and 1 tsp. zest. Divide batter between 2 greased 9" round cake pans.
Bake 25 min., or until tooth pick inserted in cakes comes out clean. Let cool completely.
Whith electric mixer on medium speed, beat remaining zest and next 4 ingredients 4 min., or until spreadable. Fold in hazelnuts,. Fill and frost cake with mixture.
I made this as a sheet cake to travel a bit better. It came out great. Next time I am going to replace the orange liqueur with a bannana one and add chocolate chips to the cake mix to make a chocolate bannana connoli cake.
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