Monday, May 9, 2016
My boy cherub saw this recipe on T.V. while we were staying in a hotel not too long ago.
He begged me to make it.
It's not hard, but there are a few "special" ingredients.
When you look at the title, the word "Cannoli" conjures up a taste.
That's what the frosting is like . . .cannoli filling.
That's why I didn't want to make any substitutions to the ingredients.
I wanted it to taste like cannoli.
That's one thing my boy cherub misses since being gluten free.
He dreams of eating great cannoli.
Well, truth be known, he dreams of eating Krispy Kreme donuts, a honey butter chicken biscuit from Whataburger, and the cinnamon rolls I used to make.
For mother's day, my girl cherub choose the entrée and my boy cherub choose the dessert.
For me to make.
But whatever . . . that's what moms do!
This is seriously good!
It's seriously easy too!
Which only contributes to the good factor!
1 15-16oz white or yellow cake mix; I used a gluten free mix
ingredients listed on box to make the cake (eggs, water, oil)
1 14 oz can sweetened condensed milk
1 1/2 cups ricotta cheese
1 1/2 cups mascarpone cheese
1 1/4 cups powdered sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 cup mini chocolate chips
powdered sugar for dusting on top
Preheat the oven to 350 degrees.
Mix the cake mix, and listed ingredients, as directed.
Pour into a greased 9 X 13 pan and bake according to directions.
When the cake is removed from the oven, use a skewer to poke holes randomly over the entire top of the cake.
I'm not fooling anybody -- I do not do this in a random way! I poke 12 holes across the width and I continue that in a methodical pattern until I complete the length of the pan.
After you have poked the holes, and the cake is still warm, pour the entire can of sweetened condensed all over the cake, allowing it to seep into the holes on top.
Allow the cake to cool completely.
While the cake is cooling, make the frosting.
In a stand mixer, or using a hand mixer, add the ricotta, mascarpone, 1 1/4 cups powdered sugar, vanilla, and the cinnamon. Mix until well blended.
This is not a heavy cream cheese kind of frosting. It will be rather light.
Place in the refrigerator until the cake is cooled.
Frost the entire cake with the cheese frosting.
Top with mini chocolate chips and dust with additional powdered sugar.
Refrigerate the cake until ready to serve.
I think this cake is best served chilled.