Nilla Cannoli Refrigerator Cake Food

CANNOLI CAKE

Steps:

• FOR THE CAKE: Begin early in day or day ahead to make Cannoli Cake.
• Preheat oven to 375°F In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
• In large bowl, using same beaters and with mixer at low speed, beat egg yolks, flour, baking powder, salt, remaining 1/2 cup sugar, and 1 teaspoon vanilla, and 2 Tablespoons water until blended. With rubber spatula, gently fold beaten egg whites into egg-yolk mixture, one-third at a time.
• Spoon batter into UNGREASED 10 inch by 3 inch springform pan. Bake 30 to 35 minutes until cake is golden and top springs back when lightly touched.
• Invert cake in pan on wire rack; cool completely in pan.
• FOR BRUSHING CAKE LAYERS: From oranges, grate 2 teaspoons peel (use the rest of peel for the filling) and squeeze 1/3 cup juice (IF NOT USING LIQUEUR, INCREASE JUICE TO 1/2 CUP). Stir liqueur into 1/3 cup juice; set aside.
• FOR THE FILLING: In large bowl, with mixer at low speed, beat ricotta, cream cheese, rest of the grated orange peel, confectioners' sugar and 1 teaspoon vanilla extract until smooth. Stir in 1/4 cup semisweet-chocolate mini pieces.
• With metal spatula, loosen cake from edge of pan; remove pan side. Loosen cake from pan bottom; remove pan bottom. With serrated knife, cut cake horizontally into 2 layers. Brush orange-juice mixture evenly over cut side of both layers.
• Place bottom cake layer, cut-side up, on cake plate. Spoon ricotta-cheese filling on center of cake layer. Spread some filling out to edge, leaving a center rounded to achieve a dome effect.
• Cut a small wedge out of remaining cake layer; and gently rest cake layer over filling. (Cutting wedge will allow cake layer to bend, without cracking, to fit over dome shape.).
• PREPARE VANILLA-CREAM FROSTING: In small bowl, with mixer at medium speed, beat 3 Tablespoons margarine or butter, softened, 3 Tablespoons milk, 1 3/4 cups confectioners' sugar, and 3/4 teaspoon vanilla extract until smooth, adding more milk if necessary until mixture has an easy spreading consistency. In large bowl, using same beaters and with mixer at medium speed, beat 2 cups heavy or whipping cream until stiff peaks form; fold confectioners'-sugar mixture into whipped cream. Spread over top and down side of cake.
• In a heavy small saucepan over low heat, heat remaining 1/3 cup mini pieces, stirring frequently, until melted and smooth.
• Into waxed-paper cone, spoon melted chocolate. (Or, use small decorating bag with small writing tube.) With chocolate, make feather design.
• Refrigerate cake until filling is firm for easier cutting, about 3 hours.
• TO MAKE WAXED-PAPER CONE: Cut square of waxed paper; fold in half into triangle. Lay triangle on flat surface so wide side is at top. Fold left-hand corner down to center point. Take right-hand corner; wrap it completely around folded left-hand corner, forming cone. Both corners meet at center point of original triangle. Fold in these ends twice to hold together. Fill cone two thirds full; fold top over.
• MAKING FEATHER DESIGN: Piping circles on Cake: Using paper cone with tip cup to make 1/8 inch diameter hole, pipe melted chocolate on top of cake in concentric circles, starting in center and moving to edge of cake. Start with small circle in the middle of cake and go around each circle to the edge. This should be 6 circles.
• Drawing spokes towards center: Before chocolate hardens, quickly with tip of toothpick or small knife, draw lines in spoke fashion, about 1 1/2 inches apart around edge of cake; alternate direction of each spoke, first from edge to center of cake, then from center to edge.
• Completing feather design: Continue around top of cake, alternating direction of each spoke to make attractive feather design. 16 servings.
• The Good Housekeeping Book of Desserts.

CANNOLI REFRIGERATOR CAKE

Steps:

• With an electric mixer on medium, beat cheeses, sugar and vanilla in large bowl until well blended.
• Add chocolate and mix well.
• Stir in slowly 2 cups of whipped topping.
• Spread 2 cups of mixture on the bottom of a 9x13 pan.
• Top with 30 wafers, drizzle caramel mixture over wafers, and then another layer of the mixture. Repeat again with layers of wafers, caramel, and mixture.
• Top with any remaining whipped topping.
• Refrigerate for at least 4 hours before serving.

NO-BAKE CANNOLI CAKE

Steps:

• Beat cheeses, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in the whipped cream.
• SPREAD 2 cups of the cheese/cream mixture onto bottom of 13x9-inch baking pan. Top with layers of 30 of the wafers and half of the remaining cheese/cream mixture; repeat layers of wafers and cheese/cream mixture. Cover.
• REFRIGERATE 4 hours. Top with chocolate curls and piped swirls of whipped cream if you like. Cut dessert into 9 pieces to serve. Store leftover dessert in refrigerator.

NILLA CANNOLI REFRIGERATOR CAKE

Steps:

• GRATE the orange peel; set aside. Peel or cut away any remaining white membrane from outside of orange; discard. Separate orange into sections. Cut 3 of the sections into quarters; set aside for later use. Cover and refrigerate remaining orange sections for snacking or other use. Beat cheeses, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add the orange peel and chocolate; mix well. Gently stir in 2 cups of the whipped topping.
• SPREAD 2 cups of the cheese mixture onto bottom of 13x9-inch baking pan. Top with layers of 30 of the wafers and half of the remaining cheese mixture; repeat layers of wafers and cheese mixture. Top with remaining whipped topping; cover.
• REFRIGERATE 4 hours. Top with the quartered orange sections and remaining 5 wafers. Cut dessert into 24 pieces to serve. Store leftover dessert in refrigerator.

CHEATING TOASTED COCONUT REFRIGERATOR CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spread the coconut on a baking sheet and toast in the oven until golden brown. About 10 minutes, shaking the tray once halfway through cooking.
• Remove and let cool.
• In a medium bowl, gently fold together the whipped cream and pudding.
• Slice each cake vertically in half, then slice each half horizontally into three 1/2 inch layers.
• Line an 8x8 square pan with 4 slices of cake to make one layer.
• Top with about 1 cup of pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture.
• Refrigerate for one hour.
• Garnish with the toasted coconut.

ORANGE-CANNOLI REFRIGERATOR CAKE

Steps:

• Zest the orange; reserve zest for later use. Cut white membrane off orange; discard. Cut fruit into sections, then cut each section in half.
• Beat cream cheese, ricotta, sugar and vanilla in large bowl with mixer until blended. Add chocolate and reserved orange zest; mix well. Gently stir in 2 cups COOL WHIP.
• Spread 2 cups cream cheese mixture onto bottom of 13x9-inch pan. Top with layers of 30 wafers and half the remaining cream cheese mixture; repeat layers. Cover with remaining COOL WHIP.
• Refrigerate 4 hours. Top with orange sections and remaining wafers just before serving.

NILLA CANNOLI REFRIGERATOR CAKE

Steps:

• 1. Grate the orange; set peel aside. Separate the orange into sections. cut three of the sections into quarters; set aside for later use. Cover and refrigerate remaining orange sections for snacking or other use.
• 2. Beat cheeses, sugar and vanilla in a large mixing bowl on medium speed until well blended. Add the orange peel and chocolate; mix well. Gently stir in 2 cups whipped topping.
• 3. Spread 2 cups of the cheese mixture onto bottom of 13 x 9 baking pan. Top with 30 wafers; cover with 1 1/2 cups of the remaining cheese mixture. Top with the remaining whipped topping; cover. Refrigerate 4 hours.
• 4. Top with the quartered orange sections and remaining five quartered wafers. cut into squares. Store leftovers in the refrigerator.

HONEY PUMPKIN CAKE

Steps:

• Decrease water called for on cake mix box directions to just 2/3 cup of liquid --
• Mix remaining ingredients in this recipe, beating not more than 2 minutes on medium.
• Bake in 2-9" loaf pans, which have been well greased and floured -- for about 35 minutes -- .