Cannoli Poke Cake
Directions
- 1Pour the white cake mix into a 9x13 inch baking dish.
- 2Bake the cake for 26 minutes at 350 degrees Fahrenheit.
- 3Let the cake cool completely.
- 4Poke holes in the cooled cake using a wooden spoon or similar utensil.
- 5In a large mixing bowl, add 15 ounces of ricotta cheese.
- 6Add 8 ounces of mascarpone cheese to the bowl.
- 7Pour in one can of Eagle Brand condensed milk.
- 8Mix the cheeses and condensed milk until smooth.
- 9Add 2 teaspoons of vanilla to the mixture.
- 10Add half a teaspoon of cinnamon to the mixture.
- 11Whisk all the ingredients together.
- 12Gradually add 1 cup of powdered sugar to the mixture, whisking until fully incorporated.
- 13Pour the prepared cream mixture over the cake, ensuring it sinks into the holes.
- 14Spread the cream mixture evenly over the cake using a spatula.
- 15Sprinkle 1 cup of mini chocolate chips evenly over the cake.
- 16Cut and serve a piece of the cannoli cake.
Ingredients
- White cake mix
- 15 ounces Ricotta cheese
- 8 ounces Mascarpone cheese
- 1 can Eagle Brand condensed milk
- 2 teaspoons Vanilla
- 0.5 teaspoon Cinnamon
- 1 cup Powdered sugar
- 1 cup Mini chocolate chips
Equipment
9x13 inch baking dishLarge mixing bowlWhiskSpatulaMeasuring cupsMeasuring spoonsSerrated knifeSlotted spatula
Tips
- Refrigerate the cake for about an hour before serving to allow the topping to set.
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