Orange Cannoli Refrigerator Cake Recipes

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.

ORANGE REFRIGERATOR CAKE

Steps:

• Prepare pudding according to package directions; set aside.
• In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute.
• Cook and stir over low heat until gelatin is completely dissolved.
• Stir into pudding.
• Add orange peel.
• Transfer to a large bowl.
• Cover and refrigerate for 2 hours or until cooled.
• Cut one angel food cake in half width-wise.
• Save one half for another use.
• Cut remaining half into eight slices.
• Cut second loaf into 16 slices.
• Arrange half of the cake slices in an ungreased 13-in. x 9-in. x 2-in. dish.
• Fold whipped cream into pudding; spread half over the cake slices.
• Repeat layers.
• Cover and refrigerate overnight or until set.

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.

CANNOLI CAKE

Steps:

• For filling, place sugar and cornstarch in saucepan and stir in the milk. Cook over low heat, whisking constantly, until mixture thickens and is bubbly, 5 minutes. Remove pan from heat and let mixture cool slightly. Place ricotta cheese in large bowl and blend with mixer on low speed until creamy, 1 minute. Fold in cooled milk and sugar mixture, orange zest, Marsala wine, if desired, and vanilla. Blend with mixer on low speed until well combined, 1 minute. Fold in chocolate chips. Set bowl in refrigerator, covered, while you bake the cake.
• Preheat oven to 350°F Generously grease and flour two 9 inch round cake pans.
• Place cake mix, milk, melted butter, eggs, and vanilla in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans. Place pans in oven.
• Bake cakes until they look golden brown and spring back when lightly pressed with your finger, 27-29 minutes. Remove pans from oven and place on wire rack to cool for 10 minutes. Run a dinner knife around the edge of each layers and invert each onto wire rack. Allow to cool completely, 30 minutes more.
• Meanwhile, prepare buttercream frosting.
• Place butter in mixing bowl, blend with mixer on low speed until fluffy, 30 seconds. Stop machine and add confectioners' sugar, 3 T. milk, and vanilla. Blend with mixer on low speed until sugar is incorporated, 1 minute. Increase mixer speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 T. milk if the frosting seems too stiff.
• When the cake layers are cool, slice each in half horizontally using a serrated bread knife. Place the bottom of one layer, cut side up, on platter and frost with a third of the Cannoli filling. Top with the top of the first layer, cut side down, and frost with another third of Cannoli filling. Top with the bottom of the second layer, cut side up, and frost with the remaining third of the Cannoli filling. Place the top of the second layers, cut side down, on top of the filling. Spread the frosting on the top and sides of the filled cake with clean, smooth strokes. Chill at least 30 minutes before slicing and serving.