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Instructions |
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Mascarpone cheese substitute-
8 oz. cream cheese, 1/4 C heavy cream, 2 Tbsp. butter, softened.
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Bake cake according to directions in 9 X 13 pan.
Allow cake to cool completely.
Poke holes all over top of cake. (use end of wooden spoon)
Reserve 1/2 C of sweetened condensed milk and pour the rest over cake.
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Place cake in fridge for at least an hour to absorb milk.
Combine ricotta cheese, mascarpone cheese and vanilla in bowl and beat until smooth.
Add powdered sugar and cinnamon and mix until combined.
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Add reserved sweetened condensed milk and mix to combine.
Spread topping evenly over cake.
Top with mini chocolate chips and sprinkle of powdered sugar.
Cover and refrigerate for 2 - 3 hours.
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Originally Submitted
2/1/2015
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