cannoli poke cake
Do consider straining the ricotta before using if it's particularly watery.
prep time
20 Min
cook time
30 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 box white cake mix plus ingredients on box
- 14 ounces can sweetened condensed milk
- 1 1/2 cups ricotta cheese
- 1 1/2 cups mascarpone cheese
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon, opt. ( i omitted)
- 1/2 cup mini chocolate chips
- - powdered sugar for dusting
How To Make cannoli poke cake
-
Step 1Bake cake according to directions on box in a 9X13 pan. Allow cake to cool completely. Poke holes over the top of cake. ( I used a large straw)
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Step 2Reserve 1/2 cup of Sweetened Condensed milk and pour the rest over the cake. Put cake in refrigerator for about an hour to absorb milk.
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Step 3Combine ricotta cheese, mascarpone cheese and vanilla in a mixing bowl. Beat until smooth. Add powdered sugar and cinnamon, if using and mix until combined. Add reserved sweetened condensed milk and mix until combined.
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Step 4When cake has absorbed milk, spread cannoli topping evenly over cake. Top with mini chocolate chips and sprinkle powdered sugar over the chips. Cover cake and allow to set in refrigerator for 2-3 hours. Cake will keep for 4-5 days,
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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