Cannoli Cake with Cannoli Cream Frosting
Moist melt in your mouth cake topped with a decadent cannoli cream frosting. Your favorite Italian dessert in cake form!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 box | white (vanilla) cake mix, (plus ingredents called for on the box) |
| 1 (14-ounce) can | sweetened condensed milk, divided |
| 1 1/2 cups | ricotta cheese, strained |
| 1 1/2 cups | mascarpone cheese |
| 2 teaspoons | vanilla extract |
| 1 cup | powdered sugar |
| 1/2 teaspoon | cinnamon |
| 1/2 cup | mini chocolate chips |
| additional powdered sugar, if desired |
Directions:
Grease a 9x13 inch baking pan. Bake cake according to box directions. Cool completely.
Poke holes in the top of the cake. (I used a wooden spoon.)
Set aside 1/2 cup of the sweetened condensed milk. Pour the rest over the top of the cake.
Cover and refrigerate for ~1 hour or until milk is absorbed.
In a large bowl combine ricotta cheese, mascarpone cheese, cinnamon, and vanilla extract. Mix under smooth.
Add powdered sugar a little at a time until just combined.
Mix in remaining sweetened condensed milk.
Spread frosting evenly over cake.
Sprinkle with mini chocolate chips and dust with additional powdered sugar if desired.
Refrigerate for 2-3 hours before serving. Store in the refrigerator.
Source: bakingbeauty.net
