Cannoli Poke Cake
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15 oz. Galbani® Ricotta Cheese
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1 box vanilla cake mix
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1/2 cup sweetened condensed milk
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1 1/2 cups mini chocolate chips
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16 oz. cream cheese, at room temperature
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1/2 cup butter, softened
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1 tsp. vanilla extract
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1 cup powdered sugar
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1 cup broken cannoli shells or waffle cones
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Preheat oven to 350 degrees F.
Butter and flour a 9-x-13” baking dish. Prepare cake mix according to package directions.
Bake until a toothpick comes out clean, approx. 22 minutes. Let cake cool slightly, then using the bottom of a wooden spoon or a straw to poke holes all over cake.
Pour sweetened condensed milk inside holes and add 1 cup mini chocolate chips. Refrigerate 30 minutes.
In a large bowl using a hand mixer or a stand mixer beat cream cheese and butter.
Add ricotta, vanilla, and add powdered sugar and beat until completely combined and no clumps remain.
Frost cake.
Top cake with remaining mini chocolate chips and crushed cannoli shells.
-
15 oz. Galbani® Ricotta Cheese
-
1 box vanilla cake mix
-
1/2 cup sweetened condensed milk
-
1 1/2 cups mini chocolate chips
-
16 oz. cream cheese, at room temperature
-
1/2 cup butter, softened
-
1 tsp. vanilla extract
-
1 cup powdered sugar
-
1 cup broken cannoli shells or waffle cones
Preheat oven to 350 degrees F.
Butter and flour a 9-x-13” baking dish. Prepare cake mix according to package directions.
Bake until a toothpick comes out clean, approx. 22 minutes. Let cake cool slightly, then using the bottom of a wooden spoon or a straw to poke holes all over cake.
Pour sweetened condensed milk inside holes and add 1 cup mini chocolate chips. Refrigerate 30 minutes.
In a large bowl using a hand mixer or a stand mixer beat cream cheese and butter.
Add ricotta, vanilla, and add powdered sugar and beat until completely combined and no clumps remain.
Frost cake.
Top cake with remaining mini chocolate chips and crushed cannoli shells.