cannoli poke cake

There is a darling little restaurant in Kansas City called Cupini’s that I just adore – it’s cute, authentic, family-owned and operated and has some of the best pasta in the city.   The pasta is all homemade and totally delicious, but I think my favorite part of visiting the restaurant is the FABULOUS dessert case.  It’s full of beautiful pastries, cakes, tiramisu, creme brulee – you name it.

And the cannoli – oh, the cannoli.

The shell is delicate and crispy, and the filling is light and sweet and oh. so. fantastic.

So, when I saw this recipe for this cake, it happened, immediately.  I love me a good ol’ poke-cake, so I knew this had to be a winner.

Ingredients

• 1 box white cake mix, plus ingredients on box
• 2 (14 ounce) cans sweetened condensed milk
• 1 and ½ cup ricotta cheese
• 1 and ½ cup mascarpone cheese
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• ½ cup mini chocolate chips
• powdered sugar, for dusting

Instructions

1. Bake cake according to directions on box for a 9x13 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 beat until completely combined. Add sweetened condensed milk, a Tablespoon at a time, until proper frosting consistency is reached.
6. *Note: due to variances in ricotta cheese consistency, your frosting thickness might be affected. If it's too thick, add additional sweetened condensed milk. If it's too thin, you can add additional mascarpone and/or powdered sugar.
7. Remove cake from refrigerator, then spread frosting over the top of the cake.
8. ............................

For full instructions please see : lemon-sugar.com

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