Cannoli Poke Cake

Servings: servings

Calories: 410cal

15.25 ounce box white cake mix plus ingredients on back of box such as water, vegetable oil, and eggs
15 ounces ricotta cheese strained of liquid. 1 3/4 cup or 248g
1 cup powdered sugar sifted
14 ounce can of sweetened condensed milk divided
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
8 ounces mascarpone cheese at room temperature. 1 cup or 224g
¾ cup mini semi-sweet chocolate chips

Grease a 9x13-inch baking dish and set aside.
Prepare the cake according to the directions on the back of the box. Transfer the batter to the prepared baking dish and bake as outlined on the box.
15.25 ounce box white cake mix
While the cake bakes, place the strained ricotta cheese, powdered sugar, 1 tablespoon of condensed milk, vanilla extract, and cinnamon into the bowl of a food processor and blend until completely smooth.
Tip - to take the grittiness out of the ricotta mixture, try an immersion blender if you don’t have a food processor (or as a last resort, a hand mixer) to make it smooth.
15 ounces ricotta cheese, 1 cup powdered sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon
Transfer the mixture to a mixing bowl and fold in the mascarpone cheese, using a soft silicone spatula to remove any lumps.
8 ounces mascarpone cheese
Remove the cake from the oven. While it is still warm, use the back of a wooden spoon to poke holes all over it.
Pour the remaining condensed milk over the cake, covering as much surface as possible.
Spread the condensed milk into the holes using a soft silicone or offset spatula.
Place the cake and ricotta topping into the refrigerator for 1 hour.
Once chilled, spread the ricotta topping over the cake and garnish with chocolate chips and a dusting of powdered sugar.
3/4 cup mini semi-sweet chocolate chips, dusted powdered sugar

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Strain the ricotta to remove excess moisture. It may appear free of liquid when opened, but you will be surprised by how much liquid it releases. To strain, place the ricotta in a fine mesh sieve over a bowl and refrigerate overnight.
After being in the fridge, you may need to stir the ricotta topping to make it smooth and spreadable.

Course: Dessert

Cuisine: American

Prep Time10

Cook Time25

Chill Time1

Total Time1 35