Sunday, September 7, 2008

Cannoli Cake

1 yellow cake mix-baked in two round cake pans according to package directions.
1-15 oz container whole milk ricotta cheese
about 1/4 to 1/2 cup confectionary sugar to taste
1 tsp vanilla extract
mini chocolate chips
chopped pistachios
cool whip

Bake cake and let cool.

Mix ricotta, sugar, vanilla and fold in chocolate chips and pistachios.

Frost cake with cool whip.

Decorate top of cake with a dusting of cocoa and mini chocolate chips and pistachios.

No comments: