Soaked Cannoli Poke Cake

Cannoli Poke Cake Recipe
Erin Mahoney for Honest Cooking
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Ingredients

1 recipe for your favorite white cake in a 9x13 pan
2cans cans sweetened condensed milk
1 1/2cups ricotta cheese
1 1/2cups mascarpone cheese
1teaspoon vanilla extract
1cup powdered sugar
1/2cup mini chocolate chips
powdered sugar, for dusting

Instructions

  1. Bake cake according to directions on box for a 9×13 pan, and allow to cool completely.
  2. Using the end of a wooden spoon, poke holes all over the top of the cake, about an inch apart.
  3. Pour one can of sweetened condensed milk over the top of the cake, then cover and refrigerate the cake for 1-2 hours.
  4. In a large bowl, combine the ricotta, mascarpone and vanilla, and beat until smooth.
  5. 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.
  6. Remove cake from refrigerator, then spread frosting over the top of the cake.
  7. Garnish with mini chocolate chips and sprinkle with powdered sugar.
  8. Store covered in the refrigerator until ready to serve.

Poke Cake Recipes

Erin Mahoney

This recipe from Lemon Sugar for Honest Cooking was reprinted with permission. It originally appeared as Soaked Cannoli Cake.