Description
A delicious chocolate chip cannoli cake made with french vanilla cake mix, filled with creamy mascarpone and ricotta frosting.
Ingredients
Scale
- 1 box french vanilla cake mix
- 1 cup milk
- 2 sticks butter (divided)
- 3 eggs
- 1 tsp cinnamon
- 1 tsp cocoa powder
- 14 oz can of sweetened condensed milk
- 8 oz mascarpone
- 1/2 cup ricotta
- 1 tsp vanilla
- 1/2 cup heavy cream
- 1 cup powdered sugar
- Mini chocolate chips
- Crushed waffle cones or cannoli shells
Instructions
- In a bowl add cake mix (disregard box directions), 1 stick of butter melted, milk, cinnamon, eggs, and blend until combined.
- Spray a 9×13 dish with nonstick spray or grease with butter. Bake at 350°F for 28 minutes.
- Mix together sweetened condensed milk with 1 tsp of cocoa powder and whisk.
- As soon as you remove the cake from the oven, poke holes 3/4 of the way through with the back of a wooden spoon. Pour the milk mixture over the top of the cake then sprinkle over a handful of mini chocolate chips.
- Cover and refrigerate for a couple of hours before frosting.
- To make the frosting, blend mascarpone & 1 stick of softened butter for a few minutes, add ricotta & vanilla, and blend another couple of minutes, then add heavy cream and blend another couple of minutes. Slowly add in powdered sugar and blend.
- Frost the cake after a couple of hours and top with more mini chocolate chips & crushed waffle cones or cannoli shells.
Notes
- This cake is best served after chilling in the fridge for a few hours.
- Optional garnishes include additional mini chocolate chips and crushed cannoli shells.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg