Lindsey Sterkel

16 - 18 servings

Cannoli Poke Cake

30 min

30 minCook Time

1 hr

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Ingredients

A delicious take on a traditional cannoli, this cake is rich, decadent and super easy to make!
• 1 box white cake mix, plus ingredients on box
• 2 (14 ounce) cans sweetened condensed milk
• 1 and ½ cup ricotta cheese
• 1 and ½ cup mascarpone cheese
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• ½ cup mini chocolate chips
• powdered sugar, for dusting
• Bake cake according to directions on box for a 9x13 pan, and allow to cool completely.
• Using the end of a wooden spoon, poke holes all over the top of the cake, about an inch apart.
• Pour one can of sweetened condensed milk over the top of the cake, then cover and refrigerate the cake for 1-2 hours.
• In a large bowl, combine the ricotta, mascarpone and vanilla, and beat until smooth.
• Add powdered sugar and beat until completely combined. Add sweetened condensed milk, a Tablespoon at a time, until proper frosting consistency is reached.
• *Note: due to variances in ricotta cheese consistency, your frosting thickness might be affected. If it's too thick, add additional sweetened condensed milk. If it's too thin, you can add additional mascarpone and/or powdered sugar.
• Remove cake from refrigerator, then spread frosting over the top of the cake.
• Garnish with mini chocolate chips and sprinkle with powdered sugar.
• Store covered in the refrigerator until ready to serve.
• Enjoy!
• NOTE!!!!:
• *I only use one can of sweetened condensed milk otherwise I think it can get really sweet.
• *I also can never find mascarpone cheese so a replacement recipe that I use is:
• 16 oz. cream cheese
• 1/3 cup sour cream
• 1/4 cup heavy cream
• Mix all ingredients together until smooth.
• (Makes around 2 cups)
• *I double the frosting part because who doesn't love more frosting!! And I do the sugar part to taste because it can get really sweet, really quick.
• *and last but not least, for the box cake mix I always like to replace the water portion with milk. I'm not sure if it makes a huge difference, but if you have extra milk in the fridge might as well use it up!!

Instructions

1. Bake cake according to directions on box for a 9x13 pan, and allow to cool completely.
2. Using the end of a wooden spoon, poke holes all over the top of the cake, about an inch apart.
3. Pour one can of sweetened condensed milk over the top of the cake, then cover and refrigerate the cake for 1-2 hours.
4. In a large bowl, combine the ricotta, mascarpone and vanilla, and beat until smooth.
5. Add powdered sugar and beat until completely combined. Add sweetened condensed milk, a Tablespoon at a time, until proper frosting consistency is reached.
*Note: due to variances in ricotta cheese consistency, your frosting thickness might be affected. If it's too thick, add additional sweetened condensed milk. If it's too thin, you can add additional mascarpone and/or powdered sugar.
6. Remove cake from refrigerator, then spread frosting over the top of the cake.
7. Garnish with mini chocolate chips and sprinkle with powdered sugar.
8. Store covered in the refrigerator until ready to serve.
9. Enjoy!
NOTE!!!!:
10. *I only use one can of sweetened condensed milk; otherwise. I think it can get really sweet.
11. *Also, I can never find mascarpone cheese so a replacement recipe that I use is as follows:
12. 16 oz. cream cheese
13. 1/3 cup sour cream
14. 1/4 cup heavy cream
15. Mix all ingredients together until smooth.
16. (Makes around 2 cups)
17. *I double the frosting part because who doesn't love more frosting!! And I do the sugar part to taste because it can get really sweet, really quick.
18. *and last but not least...for the box cake mix, I always like to replace the water portion with milk. I'm not sure if it makes a huge difference, but if you have extra milk in the fridge, you might as well use it up!!