Do you love Canolis? Do you want a unique and easy dessert? Then this canoli cake is the dessert for you! Not too sweet, this cake is a great compliment to any Italian meal. This is a poke cake which means you will make the cake mix as directed then when it’s cooled, you will use a straw and poke holes in the cake. There are a lot of variations on poke cakes, but this one is by far my favorite.
- 1/2 c mini chocolate chips
- 1/2 tsp cinnamon
- 1 c powdered sugar
- 1 tsp vanilla
- 1 box of white cake mix
- 1- 14 oz sweetened condensed milk
- 1 1/2 c Mascarpone cheese
- 1 1/2 c Ricotta Cheese (drained)
Step 1: Ready, Set, Bake! Bake cake mix according to the package.
Step 2: Allow for the cake to sit and to cool completely before continuing.
Step 3: Next, poke holes into the cake with a straw making sure they are evenly spaced out where you want them to be.
Step 4: Set aside half of the sweetened condensed milk and pour the remainder over the cake, spread evenly.
Step 5: Refrigerate for about 1 hour. This allows the milk to be absorbed by the cake making the cake extra moist.
Step 6: In a medium sized bowl, mix together the cheeses and vanilla. Beat until smooth.
Step 7: Add powdered sugar and cinnamon to the frosting mixture and beat until combined.
Step 8: Add remainder of the condensed milk into the mix until combined. Adding this will give “frosting“. A touch of sweetness but not too much.
Step 9: Spread the “frosting” onto your cake.
Step 10: Garnish the top with mini chocolate chips.
Step 11: Cover and allow to set for 2-3 hours.
Serve! This cake keeps 4-5 days in refrigerator and stands well at parties. There were a lot of happy guests eating this delicious cake!