Cannoli Poke Cake
An easy cake using boxed cake mix and a delicious Italian Cheese flavored filling/topping. Perfect for holidays or anytime.
Equipment
- 2 large mixing bowls
- 9 x 13 baking pan or dish
Ingredients
- 1 (15.25oz) box white cake mix
- ingredients on back of box (I tend to switch out melted butter for the oil & milk for the water. It gives it a more rich, moist, bakery style cake.)
- 1 (14oz) can sweetened condensed milk, DIVIDED
- 1 1/2 cups ricotta cheese
- 1 1/2 cups mascarpone cheese
- 1 tsp vanilla extract
- 1 1/3 cups powdered sugar
- 1 cup mini semi sweet chocolate chips
- extra powdered sugar for dusting top of cake
Instructions
- Prepare & bake cake per instructions on back of cake mix box for a 9 x 13 baking pan.
- Cool cake for 5 minutes. Poke holes all over the top of cake using the back end of a utensil (bigger than a fork tine but smaller than a wooden spoon bottom.)
- Reserve 1/2 cup of the sweetened condensed milk and set aside to be used later in the recipe. Pour the rest of the can of sweetened condensed milk all over the cake and carefully spread it evenly. Chill cake in refrigerator for one hour covered.
- After cake has chilled, make the topping/filling. Combine the ricotta cheese, mascarpone cheese, 1/2 cup of the reserved sweetened condensed milk, and the vanilla extract in large bowl until smooth using a whisk.
- Whisk in powdered sugar 1/3 cup at a time until mixture is thick. IF you need to add additional powdered sugar, go ahead to make it a thick filling. Spread filling evenly all over cake pushing some into the holes of cake.
- Sprinkle mini chocolate chips all over the cake. Refrigerate for 2 hours to set up.
- Dust with powdered sugar when ready to serve. Make sure to refrigerate any leftover cake. It will keep for 4-5 days.
Which book is the cannoli poke cake recipe?
The Cannoli cake will in my volume 3 cookbook coming out 1st quarter this year.