Cannoli Poke Cake
I’m back to work after maternity leave #sadpanda. Being a mom is hard, guys. In the best way possible, but hard nonetheless.
I can’t seem to find enough hours in the day, especially now that I’m back to work. I made this cake for Mother’s Day (you know, a month ago), but I’m just getting around to posting it. On top of that, I didn’t even take “real” pictures. These are just quick cell phone shots.
Hopefully I’ll get the hang of this mom/work/life/blog thing soon and can get back into the swing of things. I miss cooking and baking.
Anyway, this cake was my first poke cake and it couldn’t have been easier. You start with a cake mix, poke holes in it, then fill it up with sweetened condensed milk. This one is topped with what tastes just like the filling of a cannoli. It made a beautifully light and sweet frosting. Sprinkled with the chocolate chips and a dusting of powdered sugar, it makes a perfect alternative to the traditional cannoli.
Cannoli Poke Cake
- Prepare and bake a 9 x 13 cake according to the directions on the box.
- Let the cake cool completely (I popped it in the fridge to speed up the cooling) then poke holes all over the top of the cake. I used a skewer then a straw when I felt like the skewer holes were too small.
- Reserve 1/2 cup of the sweetened condensed milk and set aside.
- Pour the remaining sweetened condensed milk over the entire cake. Let it soak in for about an hour in the fridge.
- Meanwhile, in a large bowl, add the ricotta cheese, mascarpone cheese, and vanilla extract and beat until smooth.
- Add in the powdered sugar and cinnamon and mix until combined.
- Add in the reserved 1/2 cup of sweetened condensed milk and mix well.
- After the cake has absorbed all the milk, spread the cannoli topping evening over the top.
- Sprinkle on the mini chocolate chips and, just before serving, sprinkle with some powdered sugar.
Source: Life Love & Sugar