Recipes
Cannoli Poke Cake
12 servings
1 hour, 40 minutes total (Active 20 minutes)
Shopping list
Ingredients
- 16 oz cream cheese, softened
- ½ cup unsalted butter, softened
- Cooking spray
- 1 box white cake mix (15.25–16 oz)
- 3 large eggs (or ¾ cup egg substitute)
- 1 cup water
- ⅓ cup canola oil
- ½ cup sweetened condensed milk
- 1 ½ cups miniature chocolate morsels, divided
- 1 teaspoon vanilla extract
- ½ cup ricotta cheese
- 1 cup powdered sugar
- 3 sugar cones, coarsely crushed
Prep
- Place cream cheese and butter out to soften.
- Preheat oven to 350°F.
Steps
- Coat 13- x 9-inch baking dish with spray. Prepare cake mix following package instructions (using eggs, water, and oil), then pour into prepared baking dish. Bake 23–28 minutes or until golden and toothpick inserted in center comes out clean.
- Poke holes evenly throughout warm cake using handle of wooden spoon. Pour condensed milk evenly over cake, then sprinkle with 1 cup chocolate morsels. Cool 30 minutes, then chill 30 minutes (or overnight).
- Place cream cheese and butter in large bowl; beat with electric mixer until combined. Add vanilla, ricotta, and sugar; beat until combined and smooth. Crush sugar cones.
- Spread frosting evenly over cake. Cover and chill until ready to serve. Sprinkle with cone pieces and remaining ½ cup chocolate morsels before serving.
Amount per 1⁄12 recipe serving: Calories 600, Total Fat 34g, Sat Fat 20g, Trans Fat 1g, Chol 70mg, Sodium 430mg, Total Carb 69g, Fiber 0g, Sugars 49g, Protein 9g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 6%