Christmas truly is a wonderful time of year. It is a holiday filled with joyous celebrations and traditions that engage all of our senses. There’s shopping and wrapping and decorating and baking.

You’ll deck the halls, walk the malls, trim the tree, bake cookies and write Christmas cards.

So in the midst of all the flurry of activity, take time, pause and experience the magic of Christmas.  Have a few quiet moments and make time to create memories and merriment with family and friends.

CANNOLI POKE CAKE

A delicious cake filled with a creamy cannoli filling.

PREHEAT OVEN TO 350º

9X13-INCH BAKING DISH SPRAYED

FOR CAKE BASE

1 15.25 WHITE CAKE MIX – use a good quality one

1 ¼ CP WATER- room temp

½ CUP VEGETABLE OIL

4 EGG WHITES

14 OZ SWEETENED CONDENSED MILK – divided

                    ¾ cup for drizzling and ½ for frosting

FOR FROSTING

1 ½ CUPS RICOTTA – drained

11/2 CUPS MASCARPONE

1 TSP VANILLA EXTRACT

¼ TSP ALMOND EXTRACT

¼ TSP GROUND CINNAMON

PINCH OF NUTMEG

1 CUP MINI CHOCOLATE CHIPS (semi sweet)

1 TB POWDERED SUGAR – for dusting

TO MAKE THE DESSERT

Add the dry cake mix, vegetable oil, water and egg whites to a medium size bowl and mix all together with a handheld mixer on medium speed until well combined.

Pour the batter into the prepared baking dish (I have good results spraying with…) and bake until a cake tester comes out clean about 20-25 minutes – but check after the 16 minute mark.

Using the back of a wooden spoon, poke holes all over the cake about 1-inch apart. Immediately drizzle ¾ of the sweetened condensed milk into all the holes of the cake and all over the surface of the cake. Using an offset spatula gently smooth the liquid all over the cake, gently smoothing it.

Chill uncovered for 30 minutes or until totally cooled – very important.

In a heavy-duty mixer fitted with the whisk attachment mix together the ricotta, mascarpone, ½ cup of the sweetened condensed milk, vanilla extract, almond extract, ground cinnamon and nutmeg. Mix just until everything is well combined. It is very important to not over-mix as the mascarpone can become watery. You just want everything to be combined and smooth.

With the mixer on low add the powdered sugar one cup at a time, mixing just until all incorporated. Remove the cooled cake from the fridge and using a spatula evenly spread the frosting over the top of the cake and return to the fridge for at least 2 hours.

Just before serving dust with a little powdered sugar or even chocolate dust. Cut into 3X5 slices. Serve and enjoy!

BUON MANGIATA!