Creamy ricotta cheese filling with a hint of cinnamon rolls up beautifully in this fluffy chocolate cake.
—TAMMY REX NEW TRIPOLI, PA
PREP: 20 MIN. + CHILLING • BAKE: 15 MIN. + COOLING • MAKES: 12 SERVINGS
3 3/4 cups chocolate cake mix
1/3cup water
2tablespoons canola oil
3eggs
FILLING
1package (8 ounces) cream cheese, softened
2cups ricotta cheese
1cup confectioners’ sugar
1teaspoon vanilla extract
1/2teaspoon ground cinnamon
1/2cup miniature semisweet chocolate chips
1. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan.
2. Bake at 350° for 12-14 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
3. In a bowl, beat cream cheese until fluffy. Add ricotta cheese, confectioners’ sugar, vanilla and cinnamon; beat until smooth. Stir in chips. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Refrigerate for 2 hours before serving. Store in the refrigerator.