I had extra ricotta hanging around and wanted to use it up...
after deep thought I decided to make a Chocolate Chiffon cake with a Cannoli filling.
I made something similar once before with a yellow sponge cake, but I didn't post a recipe.
I can't find the blog post now that I am looking for it.
I got the Chocolate Chiffon Cake recipe from Taste of Home, HERE
Chocolate Chiffon Cake recipe
7 eggs, separated
1/2 cup baking cocoa
3/4 cup boiling water
1 3/4 cup cake flour
1 3/4 cups sugar
1 1/2 tsp baking soda
1 tsp salt
1/2 cup canola oil
2 tsp vanilla extract
1/4 tsp cream of tartar
**When adding the egg whites in, add them in thirds. Don't worry about the first 1/3 of egg whites, they will deflate as you are adding them in, but the next 2/3 will fold in easier after that.
8 oz Ricotta
1 Cup powdered Sugar (start with 1/2 cup and taste)
1 tsp Vanilla
sprinkle of cinnamon
Chocolate chips (optional)
Mix all together, add more or less sugar to taste. I keep mixture in a bowl and add to the top as we ate the cake.