Chocolate Cannoli Cake
I adore cannoli but it's just not one of those desserts I am willing to try at home due to the fried shell. I found this recipe in Taste of Home magazine, it's got the great cannoli taste with a very modest 8g of fat person serving, yay!
Ingredients:
FILLING:
•1 egg white, lightly beaten
•1 cup reduced-fat ricotta cheese
•1/4 cup sugar
•1 tablespoon cold brewed coffee
•2 teaspoons grated orange peel
•1/2 cup miniature semisweet chocolate chips
CAKE BATTER:
•1 cup sugar
•1/2 cup cold brewed coffee
•1/3 cup canola oil
•1/3 cup orange juice
•1 egg
•1 egg white
•1 tablespoon cider vinegar
•1 tablespoon vanilla extract
•1 cup all-purpose flour
•1/2 cup whole wheat flour
•1/3 cup baking cocoa
•2 teaspoons baking powder
•1/2 teaspoon salt
Directions
•In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange peel. Stir in chocolate chips; set aside.
• In a large bowl, combine the first eight batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder and salt; gradually beat into sugar mixture until blended.
• Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with heaping tablespoons of ricotta filling mixture; cut through batter with a knife to swirl.
• Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Yield: 15 servings. Nutritional Facts 1 piece equals 213 calories, 8 g fat (2 g saturated fat), 18 mg cholesterol, 160 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
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