Ingredients
1 package (8 ounces) cream cheese, softened2 cups ricotta cheese1 cup confectioners’ sugar1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/2 cup miniature semisweet chocolate chipsCAKE:1-3/4 cups chocolate cake mix1/3 cup water2 tablespoons canola oil3 large eggs
Preparation
In a small bowl, beat cream cheese until fluffy. Add the ricotta cheese, confectioners’ sugar, vanilla and cinnamon. beat until smooth. Stir in chips; refrigerate for 1 hour.
Preheat oven to 350°. 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. Bake 12-14 minutes or until cake springs back when lightly touched. Cool for 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.
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.
