Cannoli Cake

Ingredients

• 1 (18 ounce) package white cake mix
• 3/4 cup whole milk
• 1/4 cup light cream
• 1/2 cup butter, melted
• 1/4 cup sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons almond extract

filling and frosting

• 2 (8 ounce) packages cream cheese, room temperature
• 2 cups confectioners' sugar, sifted
• 1 teaspoon vanilla
• 16 ounces Cool Whip, thawed

Directions

1. 1

   Add all ingredients together and (with Kitchenaid) mix on low for 1 minute. Scrape sides down. Increase the speed to medium high and mix for another 4 minutes. Should look well combined and fluffy.

2. 2

   Grease & flour 2-9inch round pans and divide batter evenly into each.

3. 3

   Bake until they look lightly golden and sprin back with touch of finger, about 25-29 minutes (at the temperature of the cake mix says).

4. 4

   Remove from oven and place on wire racks to cool for 10 minutes.

5. 5

   Run a knife around the edges, invert onto rack and then invert again so the cakes are right side up.

6. 6

   Allow to cool completely. I cover loosely with foil when they were cooled.

7. 7

   For Filling and Icing: Cream the cream cheese, sugar and vanilla until smooth. Add cool whip and beat again until smooth and fluffy.

8. 8

   Divide in half and add mini chocolate chips (as many as you like) to half (for the filling). Use the half without choc. chips for the frosting.