Cannoli Cake with Cannoli Cream Frosting

• Vegetarian

• Baking & Spices

  • 1/2 cup Chocolate chips, mini
  • 1/2 tsp Cinnamon
  • 1 cup Powdered sugar
  • 1 Powdered sugar
  • 2 tsp Vanilla extract
  • 1 Box White cake mix

• Dairy

  • 1 14 Ounce Can Condensed milk, sweetened
  • 1 1/2 cup Mascarpone cheese
  • 1 1/2 cup Ricotta cheese

Found on bakingbeauty.net

Description

Ingredients

• 1 Box White Cake Mix, (Plus Ingredents Called For on the Box)
• 14 Ounce Can Sweetened Condensed Milk, Divided
• 1½ Cup Ricotta Cheese, Strained
• 1½ Cup Mascarpone Cheese
• 2 Teaspoons Vanilla Extract
• 1 Cup Powdered Sugar
• ½ Teaspoons Cinnamon
• ½ Cup Mini Chocolate Chips
• Additional Powdered Sugar, If Desired

Directions

• 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 ½ 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.