Almond Cake Cannoli Trifle

• Almond Cake:
• 1 (18.25 ounce) package white cake mix
• 1 cup water
• 4 eggs
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1/3 cup vegetable oil
• 1 tablespoon almond extract
• Cannoli Cream:
• 2 (15 ounce) containers ricotta cheese
• 1 cup confectioners' sugar
• 4 tablespoons white sugar
• 2 teaspoons vanilla extract
• Whipped Cream:
• 1 cup heavy whipping cream, or as needed
• 1/4 (16 ounce) package confectioners' sugar, or more to taste
• 1 teaspoon vanilla extract, or more to taste
• 1/2 cup chocolate chips, or to taste

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt(R)).
2. Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.
4. Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.
5. Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.
6. Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.

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Taken from www.allrecipes.com/recipe/258846/almond-cake-cannoli-trifle/ (may not work)