Cannoli Poke Cake

Directions:

1. Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. I sprinkle flour along the bottom and sides.
2. In a large bowl using a handheld or standing mixer on low speed, beat together the cake mix, pudding mix, eggs, water, and oil.
3. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Pour the batter into the prepared baking pan.
4. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
5. Put the cake on a wire rack to cool for 10 minutes.
6. Poke holes evenly over the baked cake using a drinking straw. Pour the sweetened condensed milk slowly and evenly over the cake. (I know this sounds weird and I almost omitted it but go with it, you will not be disappointed). Cover and refrigerate the cake for at least 1 hour.
7. For the cannoli frosting: In a medium bowl using a handheld mixer on low speed beat the cream until frothy. Increase the speed to medium-high and beat until stiff peaks form. Set the whipped cream aside.
8. In a separate medium bowl, using a hand-held mixer or standing mixer on medium-high speed beat together the cream cheese and confectioners’ sugar until light and fluffy. Beat in the milk, cinnamon, and vanilla until smooth. Using a spatula, gently fold in the whipped cream.
9. Frost the cake with the frosting. Use mini chocolate chips to garnish. Cover and refrigerate the cake for at least 1 hour or up to overnight.
10. *The cookbook says to sprinkle the cake with crushed vanilla/chocolate hazelnut rolled cookies. I didn’t do this because I was not taking a trip to another store.