Description
A delightful twist on traditional cannoli in cake form.
Ingredients
Scale
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
- 1 cup ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 1 cup heavy cream
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the cake mix according to package instructions using water and eggs.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes.
- Use a fork to poke holes all over the cake.
- In a bowl, mix ricotta, powdered sugar, and vanilla.
- Spread the ricotta mixture over the cake, ensuring it fills the holes.
- Whip the heavy cream until stiff peaks form.
- Spread the whipped cream over the ricotta layer.
- Sprinkle mini chocolate chips and cinnamon on top.
- Chill for at least 2 hours before serving.
Notes
- Store leftovers in the refrigerator.
- For added flavor, consider using almond extract.
- Can substitute mascarpone cheese for ricotta.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cannoli poke cake, dessert, Italian dessert, cake recipe