Description
Also known as a poke cake, try this take on a traditional cannoli. Without buttercream, this cake is not too sweet with ricotta and mascarpone topping.
Ingredients
Units
Scale
- 1 recipe for your favorite white cake in a 9x13 pan
- 2 (14 oz) (400 g each) cans sweetened condensed milk
- 1 and 1/2 cup (360 ml) ricotta cheese
- 1 and 1/2 cup (360 ml) mascarpone cheese
- 1 tsp vanilla extract
- 1 cup (120 g) powdered sugar
- 1/2 cup (85 g) mini chocolate chips
- powdered sugar, for dusting
Instructions
- Bake cake according to directions on box for a 9×13 pan, and allow to cool completely.
- Using the end of a wooden spoon, poke holes all over the top of the cake, about an inch apart.
- Pour one can of sweetened condensed milk over the top of the cake, then cover and refrigerate the cake for 1-2 hours.
- In a large bowl, combine the ricotta, mascarpone and vanilla, and beat until smooth.
- Add powdered sugar and half a can of sweetened condensed milk, and beat until completely combined. Note: You will not use half of a can of condensed milk.
- Remove cake from refrigerator, then spread frosting over the top of the cake.
- Garnish with mini chocolate chips and sprinkle with powdered sugar.
- Store covered in the refrigerator until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baking, Dessert
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 520