Reviewed: Oct. 11, 2006

I used the filling and frosting from this recipe to make a standard cannoli cake. It was delicious! I made two regular round white cakes and filled it with the cannoli filling and topped with the the whipped cream. Perfect for those who are used to the more tradition cannoli cake and don't have time to make the jelly roll. My only suggestion would be to at least double the whipped cream frosting recipe. I actually tripled it since there is more surface to cover on a 9" round cake. I will definitely be making this again.

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Reviewer:

AlaskaTay

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Alexandria, Virginia, USA

Reviewed: Sep. 15, 2006

This was a gorgeous-looking and fabulous-tasting dessert, and not at all as difficult as I thought it would be to make!

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1 user found this review helpful

Reviewer:

psmith

Reviewed: Sep. 2, 2006

I have just finished making this cake for a family picnic tomorrow. Although I have not tasted the cake totally assembled, all the parts tasted really good! LOL.. I have read the reviews and I think that the problem is the cream cheese. I bought an 8 oz package and cut it on the mark that measured 4oz. On a whim I got out my food scale and weighed it, it was not a full 4 ounces! It was a little less than 3.5 oz. I made sure that I had a full 4 oz before mixing and the consistancy was not runny at all. And I only had it in the fridge a short time. Also, I left out the orange liqueur because there will be children eating this and even though it isn't much, I decided to omit it for that reason.

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2 users found this review helpful

Reviewer:

Susan

Reviewed: Jan. 12, 2006

Oh my, this was good, and beautiful! I brought it to a party and everyone raved about the look (dusted with cocoa) and the taste.

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7 users found this review helpful

Reviewer:

Angelicious

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Portland, Oregon, USA

Reviewed: Dec. 17, 2005

Wasn't hard to make at all! And absolutely delicious. Had it for my Christmas party this year and there wasn't a bit left!

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3 users found this review helpful

Reviewer:

DECAR48

Reviewed: Apr. 24, 2005

This recipe worked fine for me--lots of work.For the filling I did use the pudding to insure flavor and thickness. I'm not much a riccota dessert fan. Will use the cake recipe and try other fillings.

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Reviewer:

LINDATHOMAS15

Reviewed: Feb. 20, 2005

very good, the filling was probably the best part

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Reviewer:

STEFFIE020

Reviewed: Jan. 8, 2005

I made this for a birthday at work. It got oohs and ahhs! In order to avoid the cake sticking problem other reviewers experienced; I didn't brush the liquor syrup on until AFTER the rolled cake had cooled and I unrolled it. I also substituted cherry liquor for the orange liquor in the recipe, and almond extract for the vanilla. I also did not experience my filling being too thin as others did. This will be a regular on my "special event" dessert menu.

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13 users found this review helpful

Reviewer:

COOKYKAMP

Reviewed: Nov. 8, 2004

This cake is delicious. I multiplied the filling by 1-1/2 so that I'd have more filling since that was the best part. Took it to a family party and it went in no time.

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2 users found this review helpful

Reviewer:

JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

Reviewed: Jun. 2, 2004

This is a very impressive cake to serve to our friends who love the real cannoli!! Everyone was quite impressed with the flavor and appearance. I, too, found the filling to be a bit too runny so I sprinkled some white chocolate pudding (instant) into the mixture until it thickened to a spreadable consistancy. This also gave it another dimension of flavor. (I did the pudding "trick" the second time I made the cake. The first time I increased the amount of cream cheese to 8oz which also helped--but the pudding "trick" works the best!!) I'll definitely make this again and again.

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23 users found this review helpful