cannoli poke cake
Do consider straining the ricotta before using if it's particularly watery.
yield
8 -10
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For cannoli poke cake
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1 boxwhite cake mix plus ingredients on box
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14 ozcan sweetened condensed milk
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1 1/2 cricotta cheese
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1 1/2 cmascarpone cheese
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1 tspvanilla extract
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1 cpowdered sugar
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1/2 tspcinnamon, opt. ( i omitted)
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1/2 cmini chocolate chips
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powdered sugar for dusting
How To Make cannoli poke cake
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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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