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CANNOLI POKE CAKE

Course Cakes, Desserts

Ingredients

  • 1 box white cake mix plus ingredients on box
  • 1 can sweetened condensed mIlk (14oz)
  • 1 1/2 cup ricotta cheese
  • 1 1/2 cup mascarpone Cheese
  • 1 tsp vanilla
  • 1 cup confectioners sugar
  • 1/2 tsp cinnamon optional
  • 1/2 cup mini chocolate chips
  • confectioners sugar for dusting

Instructions

  • Bake cake according to directions on box for a 9x13 pan.
  • Remove cake from the oven and poke holes all over the top of the cake. (I used a straw)
  • Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.
  • Put cake in refrigerator for about an hour to absorb milk.
  • Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Mix until smooth.
  • Add powdered sugar and cinnamon, if using and mix until combined.
  • Add reserved sweetened condensed milk and mix until combined.
  • Once cake has absorbed milk, spread cannoli topping evenly over cake.
  • Top with mini chocolate chips and a sprinkling of powdered sugar.
  • 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. Also, when mixing together the ricotta and mascarpone cheese, DO NOT over mix it. If mascarpone cheese is over mixed, it becomes very thin.

Notes

Update 6/10/14: One thing to note about the topping on this cake is that it is not like a traditional icing. It is meant to be more like cannoli filling. The texture is kind of like whipped cream at the soft peak stage. If you’d prefer it to be thicker, you can do one or both of these two things – leave the sweetened condensed milk out of the topping (as it thins it out a bit) and/or add up to about 3 cups of powdered sugar (which would thicken it). I chose to leave it thinner so that I didn’t dilute the cannoli flavor from the cheeses – I love that flavor! And though it’s thinner, it’s still plenty thick to be on top of the cake. I’ve made this cake a couple of times and it has sat out at parties and the icing stays in place. So it isn’t so thin that it runs or anything, it’s just not a traditional icing. I hope that helps, as I know many have been surprised the fact that it isn’t thicker.