Cannoli Poke Cake

I had such a great birthday weekend, but I’m worn out today! I decided to just do a simple cake for myself since we weren't doing a party, but this one would be a crowd pleasure for sure. It’s easy to make ahead of time because it stays in the fridge. I made this Thursday and today is Monday and it’s not soggy and holding up great.

Cannoli Poke Cake

(Adapted from Life, Love & Sugar)

 

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1 box white cake mix, plus ingredients on box

1 14 oz cans sweetened condensed milk

1 1/2 cup ricotta cheese

1 1/2 cup mascarpone cheese

1 tsp vanilla extract

1 cup powdered sugar

1/2 tsp cinnamon, optional

1/2 cup mini chocolate chips

powdered sugar, for dusting

 

Bake cake according to directions on box for a 9x13 pan.

 

 

 

Allow cake to cool completely.

 

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. Beat 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.