Monday, June 9, 2014

Cannoli Poke Cake

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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.

 

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Allow cake to cool completely.

 

Poke holes all over the top of the cake. (I used a straw)

 

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Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.

 

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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.

 

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Add powdered sugar and cinnamon, if using and mix until combined.

 

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Add reserved sweetened condensed milk and mix until combined.

 

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Once cake has absorbed milk, spread cannoli topping evenly over cake.

 

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Top with mini chocolate chips and a sprinkling of powdered sugar.

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