Cannoli Poke Cake

Quick little confession. I love anything Cannoli related. Have you ever tried a cannoli poke cake? It is so good and much easier to make than traditional Cannoli’s. We love this recipe that we found over at Life Love And Sugar.

So we had to share this one with you guys. Hope that you take some time out to make this one and enjoy as much as we do.

Cannoli Poke Cake

  • Servings: 4-6
  • Difficulty: easy
  • Print

unnamed

Source: Life Love And Sugar

Ingredients:

  • 1 box white cake mix, plus ingredients on box
  • 1 14 oz cans sweetened condensed milk
  • 1 1/2 cup ricotta cheese
  • 1 1/2 cup mascarpone cheese
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 1/2 tsp cinnamon, optional
  • 1/2 cup mini chocolate chips
  • powdered sugar, for dusting

Directions: 

1. Bake cake according to directions on box for a 9×13 pan.
2. Allow cake to cool completely.
3. Poke holes all over the top of the cake. (I used a straw)
4. Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.
5. Put cake in refrigerator for about an hour to absorb milk.
6. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Beat until smooth.
7. Add powdered sugar and cinnamon, if using and mix until combined.
8. Add reserved sweetened condensed milk and mix until combined.
9. Once cake has absorbed milk, spread cannoli topping evenly over cake.
10. Top with mini chocolate chips and a sprinkling of powdered sugar.
11. Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.
NOTE: Do consider straining the ricotta before using, especially if it’s a particularly watery brand.

 

 

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