CANNOLI POKE CAKE
Cannoli Poke
Cake, an easy Italian dessert with a garnish of cannoli topping including
mascarpone, ricotta, cinnamon, orange and chocolate chips.
INGREDIENTS
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 1/2 cup ricotta cheese
- 1/2 cup mini chocolate chips
- 1 1/2 cup mascarpone cheese
- 1/2 tsp cinnamon, optional
- 1 box white cake mix, plus ingredients on box
- 1 14 oz cans sweetened condensed milk
- powdered sugar, for dusting
INSTRUCTIONS
First, bake
the cake according to the instructions on the box for a 9 × 13 pan.
Then, remove
the cake from the oven and drill holes on 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 the cake
in the refrigerator for about an hour to absorb the milk.
Combine the
ricotta, mascarpone and vanilla extract in a mixing bowl. Mix until smooth.
Add powdered
sugar and cinnamon, if necessary, and mix until well blended.
Add the
reserved sweetened condensed milk and mix until homogeneous.
Once the
cake has absorbed the milk, spread the cannoli evenly over the cake.
Garnish with
mini chocolate chips and a pinch of powdered sugar.
Cover the
cake and let stand in the refrigerator for 2-3 hours. The cake should keep for
4 to 5 days. Happy Cooking Time.
