It’s my birthday and I didn’t see a cake for me in the house so I made one for myself. If you’re in my shoes and need a cake for yourself or a family member, definitely give this cake a try. This cannoli poke cake is made with a boxed cake mix but if you have your hands on all the ingredients for making a homemade cake then you can do that too.
After the cake was done and cooling, I used a straw to poke holes into my cake. I know many people use wooden spoons but I don’t have any spoons in my house that have small handles so the straw was the best thing I could find. I poured almost a whole can of sweetened condensed milk over top of the holes reserving some for my frosting.
I know the frosting here may look a little runny and it is. You’ll refrigerate the cake for 2-3 hrs and when it comes out it’s perfectly ready to cut and eat. Holy cannoli!
| Cook Time | 30 minutes |
| Passive Time | 2 hrs |
| Servings |
servings
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- 1 16.5 oz white cake mix prepared according to box instructions
- 1 14 oz can sweetened condensed milk, divided
- 1 8 oz container mascarpone cheese can substitute for 8 oz cream cheese
- 1 cup ricotta cheese
- 1 tsp vanilla extract
- 1 1/2 cups confectioners sugar
- 1/2 cup mini chocolate chips
Ingredients
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- Coat a 9- x 13-inch baking dish with cooking spray. Add batter and bake according to package directions. Allow for cake to cool.
- Using the end of a wooden spoon (or straw or something similar in size), poke holes about 1 inch apart all over top of cake. Reserve 2 tablespoons condensed milk in a small bowl; pour remainder over top of cake and into holes.
- In a large bowl, beat mascarpone, ricotta cheese, and vanilla until creamy. Beat in confectioner' sugar and reserved condensed milk until smooth. Spread frosting evenly over top of cake. Sprinkle with chocolate chips.
- Refrigerate cake 2 hours, or until ready to serve.
Recipe adapted from Mr. Food