Cannoli Poke Cake

By RogRot

Ingredients

• 1 box white cake mix, plus ingredients on box
• 1 14 oz. can of sweetened ondensed milk
• 1 1/2 c. ricotta cheese
• 1 1/2 c. mascarpone cheese
• 1 t. vanilla extract
• 1 c. powdered sugar
• 1/2 c. mini chocolate chips
• Powdered sugar for dusting

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Bake cake according to directions on box for a 9 X 13 pan.
Remove cake from the oven and poke holes all over the top of the cake (use straw)
Reserve half a cup of sweetened condensed milk and pour the rest of it over the cake
Put cake in refrigerator for an hour to absorb milk
Combine ricotta cheese, mascarpone cheese, and vanilla extract in a mixing bowl.
Mix until smooth.
Add powdered sugar; mix until combined.
Add reserved sweetened condensed milk
Once cake has absorbed milk, spread cannoli topping evenly over cake
Top with mini chocolate chips and sprinkling of the powdered sugar
Cover cake and allow to set in refrigerator for 2 to 3 hours. It keeps for 4-5 days
Consider straining the ricotta cheese before using, especially if its a particularly watery brand.
Also, when mixing together the ricotta and mascarpone cheeses, DO NOT over mix it or it becomes very thin.