Being from Chicago I have a deep appreciation for Italian food especially the delectable desserts. I Looooove Cannoli, not so much the outer pastry shell but the fluffy, whipped, sweetened ricotta filling with mini chocolate chips. Really it is simply delicious.
So when my neighbor invited my family over for dinner and she said to bring something sweet I knew exactly what to make. She (being Sicilian) is a fellow Cannoli lover so I knew she would appreciate how wonderful this cake is.
There are so many ways to make Cannoli filling and everyone will tell you their way is the best, but let me tell you this by far has to be the best I have ever tasted. Spread on top of a vanilla cake that is super moist, I just can’t even take it!!!! This filling is so delicious that I had to seriously restrain myself. I caught myself sneaking a spoonful here and there, it was delightful.
Simple to make and deliciously divine, you can’t go wrong with this cake.
Cannoli Cake 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 tsp vanilla extract
- 1 cup powdered sugar
- 1/2 tsp cinnamon
- 1/2 cup mini chocolate chips
- powdered sugar, for dusting
Directions:
Bake cake according to directions on box for a 9×13 pan.
Allow cake to cool completely.
Poke holes all over the top of the cake. (I used a straw)
Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk 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.
Add powdered sugar and cinnamon.
Add reserved sweetened condensed milk and mix until combined.
Once cake has absorbed milk, spread cannoli topping evenly over cake with a spatula.
Top with mini chocolate chips and a sprinkling of powdered sugar.
Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.
Adapted from Life Love and Sugar