Cannoli Poke Cake Recipe
Author: CakesCottage - adapted from Life Love and Sugar
Recipe type: Dessert
Serves: 16-18
- 1 box white cake mix(bake according to ingredients on box)
- 1½ cup ricotta cheese
- 1½ cup mascarpone cheese
- 14 oz cans sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup powdered sugar
- ½ tsp cinnamon
- ½ cup mini chocolate couverture or mini chocolate chips
- powdered sugar for dusting
- Prepare and bake a 9 x 13 cake according to the directions on the box.
- Allow cake to cool completely.
- With a wooden spoon handle, or some similary-sized object, begin poking holes in the cake.
- You need holes to be fairly big so that condensed milk has plenty of room to get down and soak the cake.
- In small bowl reserve ½ cup of the sweetened condensed milk and set aside.
- Pour the remaining sweetened condensed milk over the entire cake.
- Let it soak in for about an hour in the fridge.
- In a large bowl, combine the ricotta, mascarpone and vanilla, and beat until smooth.
- Add in the powdered sugar and cinnamon and mix until combined.
- Add reserved sweetened condensed milk and mix until combined.
- After the cake has absorbed all the milk, spread the cannoli topping evenly over the top.
- Garnish with mini chocolate couverture(or mini chocolate chips) and sprinkle with powdered sugar.
- Cover cake and allow to set in refrigerator for 2-3 hours.
- To me, it's even better the next day, so it's a great dessert to make ahead.
- Keep refrigerated.
Recipe by Cakescottage at https://cakescottage.com/2015/02/04/cannoli-poke-cake-recipe/
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