You are going to love this cake! A vanilla cake, soaked with sweetened condensed milk, covered in sweet cannoli filling. Ah-mazing!  One thing to note about the topping on this cake is that it is not like a traditional icing. It is meant to be more like cannoli filling. The texture is kind of like whipped cream at the soft peak stage. If you’d prefer it to be thicker, you can do one or both of these two things – leave the sweetened condensed milk out of the topping (as it thins it out a bit) and/or add up to about 3 cups of powdered sugar (which would thicken it). 

Ingredients:

• 1 box white cake mix, plus ingredients on box
• 1 14 oz can sweetened condensed milk (divided use)
• 1 1/2 c ricotta cheese
• 1 1/2 c mascarpone cheese
• 1 tsp vanilla extract
• 1 c powdered sugar
• 1/2 tsp cinnamon, optional
• 1/2 c mini chocolate chips
• powdered sugar, for dusting

Directions:

1. Bake cake according to directions on box for a 9×13 pan.
2. Remove cake from the oven.
3. Poke holes all over the top of the cake. (Used a straw or the handle of a wooden spoon.)
4. Reserve half a cup of sweetened condensed milk.
5. Pour the rest of the sweetened condensed milk over the cake.
6. Put cake in refrigerator for about an hour to absorb milk.
7. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl.
8. Mix until smooth.   DO NOT over mix it. If mascarpone cheese is over mixed, it becomes very thin.
9. Add powdered sugar and cinnamon, if using’
10. Mix until combined.
11. Add reserved sweetened condensed milk.
12. Mix until combined.
13. Once cake has absorbed milk, spread cannoli topping evenly over cake.
14. Top with mini chocolate chips and a sprinkling of powdered sugar.
15. Cover cake and allow to set in refrigerator for 2-3 hours.
16. Cake should keep for 4-5 days.

NOTE: Do consider straining the ricotta before using, especially if it’s a particularly watery brand.

Serves:  18 – 24

Source:   Love, Life and Sugar – Life’s Better With Cake