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Ingredients
1 Box white cake mix, plus ingredients on box
1 (14 oz) Can sweetened condensed milk
1 1/2 Cup ricotta cheese
1 1/2 Cup mascarpone cheese
1 Teaspoon vanilla extract
1 Cup powdered sugar
1/2 Teaspoon cinnamon, optional
1/2 Cup mini chocolate chips
Powdered sugar, for dusting
Instructions
Prepare and bake cake according to directions on box in a 9" � 13" pan.
Remove cake from the oven and poke holes all over the top of the cake.
Reserve half a cup of sweetened condensed milk and pour the rest over the cake.
Put cake in refrigerator for about an hour to absorb milk.
Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl, mix until smooth. DO NOT over mix, see note below.
Add powdered sugar and cinnamon, if using, and mix until combined.
Add reserved sweetened condensed milk and mix until combined.
Once cake has absorbed milk, spread cannoli topping evenly over cake.
Top with mini chocolate chips and a sprinkling of powdered sugar.
Cover cake and refrigerator for 2-3 hours.
Cake should keep for 4-5 days.
Notes
Strain the ricotta before using, especially if it�s a particularly watery brand.
When mixing the ricotta and mascarpone cheese: DO NOT over mix it. If mascarpone cheese is over mixed, it becomes very thin.