Italian Cannoli Cake

We decided to give this cake a go after we had tasted it at a friend’s house. We were not disappointed in its creamy layers dotted with mini chocolate chips and chopped walnuts. Definitely a must-make for any small party or gathering!

INGREDIENTS

CAKE

2 cup All-Purpose Flour

2 cup Granulated Sugar

2 teaspoon Baking Powder

½ teaspoon Salt

1 cup Whole Milk, 1% or 2% can also be used

½ cup Water

¾ cup Vegetable Oil

1 tablespoon Vanilla Extract

2 Large Eggs, room temperature

1 cup Semi-Sweet Mini Chocolate Chips, coated in 1 tablespoon all-purpose flour

1 cup chopped #FarmFreshNuts walnuts

CHOCOLATE CHIP BUTTERCREAM FROSTING

1 cup Unsalted Butter, room temperature

4 cup Sifted Powdered Sugar

1 teaspoon Vanilla Extract

¼ cup Heavy Cream

¼ cup Semi-Sweet Mini Chocolate Chips

INSTRUCTIONS

CHOCOLATE CHIP CAKE

Adjust oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.

Spray 2, 8 inch cake pans with a flour-based baking spray and set aside. You may also wish to add parchment paper circles and/or cake strips.

In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.

In large size mixing bowl, whisk together the whole milk, water, vegetable oil, vanilla extract, and eggs.

Slowly whisk in the dry ingredients with the wet and mix until just combine, then fold in the flour coated semi-sweet mini chocolate chips. Do not over mix the cake batter.

Evenly pour into the 2 prepared 8 inch cake pans and bake side-by-side for 35-40 minutes at 350ºF or until an inserted toothpick comes out clean (my oven took 40 minutes).

When done, allow the cakes to cool for 10 minutes before inverting the cakes onto wire cooling racks. Make sure the cakes have cooled completely before frosting.

Cakes can be double wrapped tightly in plastic wrap and kept at room temperature or in the refrigerator for up 3 days. If planning to freeze, double wrap them tightly in plastic wrap and place them in a large freezer bag. Cakes can remain in the freezer for up to a month. When ready, take the cakes out of the freezer and frost.

CHOCOLATE CHIP BUTTERCREAM FROSTING

Using your hand mixer or stand mixer fitted with a paddle attachment beat the unsalted butter on medium-high speed until completely smooth (about 2-3 minutes).

Switching the speed to low, add in the sifted powdered sugar one cup at a time until blended. Then add in the vanilla extract and heavy cream. Stir the mini chocolate chips using a spatula. If making the frosting in advance, wait to add the chocolate chips until you’re ready to frost the cake.