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Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
27
High
Nutrition per serving
Calories399.1 kcal (20%)
Total Fat18.8 g (27%)
Carbs53.1 g (20%)
Sugars27.4 g (30%)
Protein6.1 g (12%)
Sodium147.2 mg (7%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
Instructions
Step 1
1. Bake cake according to directions on box for a 9×13 pan.
Step 2
2. Remove cake from the oven and poke holes all over the top of the cake. (I used a straw)
Step 3
3. Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.
Step 4
4. Put cake in refrigerator for about an hour to absorb milk.
Step 5
5. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Mix until smooth.
Step 6
6. Add powdered sugar and cinnamon, if using and mix until combined.
Step 7
7. Add reserved sweetened condensed milk and mix until combined.
Step 8
8. Once cake has absorbed milk, spread cannoli topping evenly over cake.
Step 9
9. Top with mini chocolate chips and a sprinkling of powdered sugar.
Step 10
10. Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.
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