Cannoli Poke Cake
Easy to make cannoli poke cake tastes just like the traditional Italian dessert but with sweet cake and cannoli cream frosting.
Ingredients
- 1 box French Vanilla Cake Mix
- 1 stick Butter, melted
- 1 cup Milk
- 3 Eggs
- 1 teaspoon Cinnamon
- 14 oz can Sweet Condensed Milk
- 1 teaspoon Cocoa Powder
- 1 cup Mini Chocolate Chips (divided)
- 2 Waffle Cones, crushed
Whipped Frosting
- 1 stick Butter, softened
- 8 oz Mascarpone Cheese
- ½ cup Ricotta Cheese
- 1 teaspoon Vanilla
- ½ cup Heavy Cream
- 1 cup Powdered Sugar
Instructions
- Preheat the oven to 350°
- In a large bowl, mix together the cake mix, melted butter, milk, cinnamon and eggs using a hand mixer and place the batter into a 9 x 13” greased baking dish.
- Smooth the batter out so that it’s flat and even then place it in the oven for 25 minutes.
- Once the cake is done, using the back of a wooden spoon, poke holes in the cake about a half an inch apart.
- In a small bowl, whisk together the sweet condensed milk and cocoa powder and pour the mixture evenly over the cake and into the holes.
- Sprinkle the top with half of the mini chocolate chips and place it into the refrigerator to set and cool for a couple of hours.
- To prepare the frosting, beat together the softened butter, mascarpone, ricotta and vanilla then mix in the heavy cream.
- Slowly add in the powdered sugar while mixing everything together.
- Add the whipped frosting to the top of the cake and smooth it out so that it’s flat and even.
- Finally, add the rest of the mini chocolate chips and the crushed waffle cones to the top. Serve and enjoy!