Cannoli Cake with Cannoli Cream Frosting
Moist melt in your mouth cake topped with a decadent cannoli cream frosting. Your favorite Italian dessert in cake form!
|1 box||white (vanilla) cake mix, (plus ingredents called for on the box)|
|1 (14-ounce) can||sweetened condensed milk, divided|
|1 1/2 cups||ricotta cheese, strained|
|1 1/2 cups||mascarpone cheese|
|2 teaspoons||vanilla extract|
|1 cup||powdered sugar|
|1/2 cup||mini chocolate chips|
|additional powdered sugar, if desired|
Grease a 9x13 inch baking pan. Bake cake according to box directions. Cool completely.
Poke holes in the top of the cake. (I used a wooden spoon.)
Set aside 1/2 cup of the sweetened condensed milk. Pour the rest over the top of the cake.
Cover and refrigerate for ~1 hour or until milk is absorbed.
In a large bowl combine ricotta cheese, mascarpone cheese, cinnamon, and vanilla extract. Mix under smooth.
Add powdered sugar a little at a time until just combined.
Mix in remaining sweetened condensed milk.
Spread frosting evenly over cake.
Sprinkle with mini chocolate chips and dust with additional powdered sugar if desired.
Refrigerate for 2-3 hours before serving. Store in the refrigerator.