I’m usually taking into consideration methods to make cake. and i have a million thoughts for one of a kind variations running thru my head, especially amusing and clean cakes that can be made with cake blend. 


In this model, I bake cake mix according to directions, and determined that the white cake needed a few poking of it’s own.  And properly one thing brought about every other.

Till white cake soaked in sweetened condensed milk and crowned with an Ah-Mazing cannoli filling, did now not show up on my kitchen countertop. i was a little alarmed with the aid of how saturated the cake was in the beginning, but don’t fear! All that oooey goodness is going to seep into your cake because it sits in the refrigerator for two-three hours – I promise.



  • 1 box white cake mix(bake according to ingredients on box)
  • 1½ cup ricotta cheese
  • 1½ cup mascarpone cheese
  • 14 oz cans sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • ½ tsp cinnamon
  • ½ cup mini chocolate couverture or mini chocolate chips
  • powdered sugar for dusting
  • Get Ingredients Powered by Chicory


  1. Prepare and bake a 9 x 13 cake according to the directions on the box.
  2. Allow cake to cool completely.
  3. With a wooden spoon handle, or some similary-sized object, begin poking holes in the cake.
  4. You need holes to be fairly big so that condensed milk has plenty of room to get down and soak the cake.
  5. In small bowl reserve ½ cup of the sweetened condensed milk and set aside.
  6. Pour the remaining sweetened condensed milk over the entire cake.
  7. Let it soak in for about an hour in the fridge.
  8. In a large bowl, combine the ricotta, mascarpone and vanilla, and beat until smooth.
  9. Add in the powdered sugar and cinnamon and mix until combined.
  10. Add reserved sweetened condensed milk and mix until combined.
  11. After the cake has absorbed all the milk, spread the cannoli topping evenly over the top.
  12. Garnish with mini chocolate couverture(or mini chocolate chips) and sprinkle with powdered sugar.
  13. Cover cake and allow to set in refrigerator for 2-3 hours.
  14. To me, it's even better the next day, so it's a great dessert to make ahead.
  15. Keep refrigerated.

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