Kids in the Kitchen Wednesday: Cannoli Cake

The Wisconsin Test Kitchen celebrated a Cool Dads birthday this week: Happy Birthday Kevin! Of course the day was celebrated with friends and lots of food. Kevin's amazing (and oh so humble) wife Rebecca made a massive lasagna from scratch, sausage and peppers and bread. But, a birthday celebration isn't complete until there's cake. We decided to keep with the Italian tradition and try making a cannoli cake. 

Why cake and not cannolis? Rebecca is not a pastry person, and the idea of making cannoli shells and filling them wasn't pretty. So, cake it was. And wow! The cake turned out moist and sweet; and the frosting was light and delicious. We deemed it one of the best frostings we've ever made. Our dinner guests also loved it; and were happy to take leftovers home with them. 

Additionally; this is a great recipe to make with kids. Anything that requires them to poke holes in a cake is always a good time. Plus there was plenty of mixing, stirring and sampling to keep it interesting.

Cannoli Poke Cake
Recipe courtesy of: http://www.lifeloveandsugar.com/2014/05/09/cannoli-poke-cake/

1 box white cake mix, plus ingredients on box
1 14 oz cans sweetened condensed milk
1 1/2 cup ricotta cheese
1 1/2 cup mascarpone cheese
1 tsp vanilla extract
1 cup powdered sugar
1/2 tsp cinnamon, optional
1/2 cup mini chocolate chips
powdered sugar, for dusting

Instructions
1. Bake cake according to directions on box for a 9x13 pan.
2. Allow cake to cool completely.

3. Poke holes all over the top of the cake. (I used the end of a spoon)

4. Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.

5. Put cake in refrigerator for about an hour to absorb milk.
6. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Beat until smooth.
7. Add powdered sugar and cinnamon, if using and mix until combined.
8. Add reserved sweetened condensed milk and mix until combined.

9. Once cake has absorbed milk, spread cannoli topping evenly over cake.
10. Top with mini chocolate chips and a sprinkling of powdered sugar.

11. Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.

It was a happy birthday indeed once this cake was served! If you have a special occasion coming up soon (or you're just craving cannolis) we recommend this delicious dessert. 

Stay Cool,
The Cool Dads Crew