Cannoli Cake Roll

Ingredients
1 package yellow cake mix
1¼ cup Miceli’s traditional ricotta cheese
4 oz. Miceli’s mascarpone
½ cup confectioner’s sugar
½ tsp. vanilla extract
¼ tsp. ground cinnamon
1 chocolate bar with nuts, crushed in pieces

Preparation
Preheat oven to 375 degrees.

Grease 15½ by 10½ jellyroll pan; line with parchment paper; grease paper and dust with flour. Mix cake as directed. Using a metal spatula spread the batter evenly in the pan. Bake for 10 minutes or until the top of the cake springs back when lightly touched with finger. Sprinkle a clean cloth towel with confectioner’s sugar. When the cake is done, immediately invert the hot cake onto the towel. Carefully peel off parchment paper and discard. Starting from a long side, roll the cake with towel jellyroll fashion.  Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.

Meanwhile, prepare the ricotta filling. Blend all of the filling ingredients, except the chocolate pieces, until smooth. Transfer the filling to a bowl and stir in the chocolate pieces. Cover and refrigerate while the cake cools.

Cake assembly: Gently unroll cooled cake. With a spatula, spread filling over cake almost to edges.  Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter. Sprinkle with powdered sugar and serve.

Recipe provided by Miceli Dairy Products Company, 2721 E. 90th St., Cleveland, OH 44104. Visit www.miceli-dairy.com for more information.