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
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.