Cannoli Poke Cake

Name: Cannoli Poke Cake
Total time: 2100 s
Cuisine: American
Ingredients: 1 box White cake mix, plus ingredients to make; 1 can 14 oz Sweetened Condensed Milk; 1 packages 15 oz Ricotta Cheese; 1 packages 14 or 15 oz Marscapone Cheese; 1 3/4 cup Powdered Confectioner Sugar; 1 tsp Vanilla extract; 1/2 tsp Cinnamon (optional); 1 as needed Powdered Confectioner sugar (optional-to sprinkle on top of cake); 1 as needed Mini milk chocolate chips ( optional-to sprinkle on top of cake)

Brandy Arthur @cook_3120079

My daughter saw this recipe on lifeloveandsugar.com and sent it to me. I made a few adjustments and it came out great! The topping is just like the filling in a cannoli and the cake is so moist and yummy!

Brandy Arthur @cook_3120079

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Ingredients

35 mins

1 boxWhite cake mix, plus ingredients to make
1 can14 oz Sweetened Condensed Milk
1 packages15 oz Ricotta Cheese
1 packages14 or 15 oz Marscapone Cheese
1 3/4 cupPowdered Confectioner Sugar
1 tspVanilla extract
1/2 tspCinnamon (optional)
1as needed Powdered Confectioner sugar (optional-to sprinkle on top of cake)
1as needed Mini milk chocolate chips ( optional-to sprinkle on top of cake)

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Steps

35 mins

1

Bake cake as directed, then let cool completely. Poke entire top of cake with a straw then pour all but 3 tbsp of the sweetened condensed milk over the cake . Spread over the cake. Cover and place in the refrigerator for an hour to allow the cake to absorb the sweetened condensed milk. Mix Ricotta and Marscapone cheese with a mixer until smooth, add vanilla and the reserved 3 tbsp of sweetened condensed milk. Slowly add powdered sugar and cinnamon and mix until all blended in. Frost cake with this, add milk chocolate chips and dust with powdered sugar if desired. Refrigerate for another hour or more then serve and enjoy!