Cannoli Poke Cake with gluten free substitutions

Cannoli Poke Cake with gluten free substitutions

Ingredients

  • 1 box white cake mix, plus ingredients on box (GF use Betty Crocker Yellow Cake Mix)
  • 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

Directions

  1. Bake cake according to directions on box for a 9x13 pan.
  2. Allow cake to cool completely.
  3. Poke holes all over the top of the cake. (I used a straw)
  4. Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.
  5. Put cake in refrigerator for about an hour to absorb milk.
  6. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Beat until smooth.
  7. Add powdered sugar and cinnamon, if using and mix until combined.
  8. Add reserved sweetened condensed milk and mix until combined.
  9. Once cake has absorbed milk, spread cannoli topping evenly over cake.
  10. Top with mini chocolate chips and a sprinkling of powdered sugar.
  11. Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days