#4- Cannoli Cake, with recipe, 2/4/17

Cannoli Cake

Apparently I am seriously out of order with recipes. I really wanted to get those lemon cookies posted though- such a great spring recipe. 

Best. Recipe. Ever.  

Sis in Law randomly found it online and sent it to me. I knew this had Q's name all over it. 

I made this for his birthday when we went to visit him in Columbus.  This didn't last long here OR there. His roomie even enjoyed it and he's not a cake guy. 

It seems to be a form of a poke cake. 

Note: Taste the topping as you go. I added significantly less powdered sugar than the recipe called for and less evaporated milk. 

As you see I made it in a 9 x 13 pan but I wasn't letting that pan go to C-bus for an extended vacation. So I tried to cut out 8x8 worth of it to plop into the aluminum pan for travel. 

Ingredients

1 box white cake mix, plus ingredients on box

1 14 oz cans sweetened condensed milk

1 1/2 cup ricotta cheese

1 1/2 cup mascarpone cheese

1 tsp vanilla extract

1 cup powdered sugar

1/2 tsp cinnamon, optional

1/2 cup mini chocolate chips

powdered sugar, for dusting

NOTE: I may have used 8 oz if even of the evaporated milk and not quite a full cup of powdered sugar. Taste as you go to your liking. 

Instructions

1. Bake cake according to directions on box for a 9x13 pan.

2. Remove cake from the oven and poke holes all over the top of the cake. (I used a straw)

3. Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.

4. Put cake in refrigerator for about an hour to absorb milk.

5. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Mix until smooth.

6. Add powdered sugar and cinnamon, if using and mix until combined.

7. Add reserved sweetened condensed milk and mix until combined.

8. Once cake has absorbed milk, spread cannoli topping evenly over cake.

9. Top with mini chocolate chips and a sprinkling of powdered sugar.

10. Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.

NOTE: Do consider straining the ricotta before using, especially if it's a particularly watery brand. Also, when mixing together the ricotta and mascarpone cheese, DO NOT over mix it. If mascarpone cheese is over mixed, it becomes very thin.

Read more at http://www.lifeloveandsugar.com/2014/05/09/cannoli-poke-cake/#gW5ZkIWqci7hf10P.99