Cannoli Cake

Name: Cannoli Cake
Ingredients: 1 (18 ounce) package white cake mix; 3/4 cup whole milk; 1/4 cup light cream; 1/2 cup butter, melted; 1/4 cup sugar; 3 large eggs; 2 teaspoons vanilla extract; 2 teaspoons almond extract; filling and frosting; 2 (8 ounce) packages cream cheese, room temperature; 2 cups confectioners' sugar, sifted; 1 teaspoon vanilla; 16 ounces Cool Whip, thawed

13 ingredients

8 steps

Ingredients

1 (18 ounce) package white cake mix
3/4 cup whole milk
1/4 cup light cream
1/2 cup butter, melted
1/4 cup sugar
3 large eggs
2 teaspoons vanilla extract
2 teaspoons almond extract
filling and frosting
2 (8 ounce) packages cream cheese, room temperature
2 cups confectioners' sugar, sifted
1 teaspoon vanilla
16 ounces Cool Whip, thawed

Directions

1

Add all ingredients together and (with Kitchenaid) mix on low for 1 minute. Scrape sides down. Increase the speed to medium high and mix for another 4 minutes. Should look well combined and fluffy.
2

Grease & flour 2-9inch round pans and divide batter evenly into each.
3

Bake until they look lightly golden and sprin back with touch of finger, about 25-29 minutes (at the temperature of the cake mix says).
4

Remove from oven and place on wire racks to cool for 10 minutes.
5

Run a knife around the edges, invert onto rack and then invert again so the cakes are right side up.
6

Allow to cool completely. I cover loosely with foil when they were cooled.
7

For Filling and Icing: Cream the cream cheese, sugar and vanilla until smooth. Add cool whip and beat again until smooth and fluffy.
8

Divide in half and add mini chocolate chips (as many as you like) to half (for the filling). Use the half without choc. chips for the frosting.