Cannoli Poke Cake

Bake cake according to directions on box for a 9×13 pan (you’ll typically need water, eggs, and oil, as directed in mix package). Allow to cool completely.

Poke holes all over the top of the cake, about 1 inch apart (I used a straw). Pour half of the can of sweetened condensed milk over the top of the cake, then cover and refrigerate the cake for 1–2 hours.

In a large bowl, combine ricotta (see note), mascarpone and vanilla, and beat until smooth. Add powdered sugar and cinnamon, beat until completely combined. Add remaining condensed milk, or as much as you would like, depending on your desired frosting consistency.

Remove cake from refrigerator and spread cannoli frosting over the top of the cake. Garnish with mini chocolate chips and sprinkle with powdered sugar.

Store covered in the refrigerator until ready to serve. Cake can be kept and stored in the refrigerator for 4–5 days, if it lasts that long!

Note: Consider straining the ricotta before using, especially if it’s a particularly watery brand.