And ok...embarrassing story time. One of Mike's Gram's most popular desserts is called Fat Cake. It is a poke cake with sweetened condensed milk poured over a German chocolate cake, with butterscotch topping, CoolWhip and toffee bits. The first time I made that cake, I thought the directions said to use a toothpick to poke holes. After the milk wouldn't settle into the holes of the cake, I knew I did something wrong! Mike told me afterward that you need to use the end of a wooden spoon. Lesson learned!!
After blogging about this recipe...I think I have to make this for dessert tomorrow :)
Prep Time: 20 minutes
Inactive Time: 2 hours
Bake Time: about 30 minutes
Yield: makes a 9 x 13 cake (about 20 pieces)
- 1 box Betty Crocker Super Moist white cake mix (my favorite!)
- 2 (14 ounce) cans sweetened condensed milk
- 1 1/2 cups (12 ounces) ricotta cheese
- 1 1/2 cups (12 ounces) mascarpone cheese
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup (or more!) mini chocolate chips, for decorating
- Powdered sugar, for garnish
- Bake cake according to the box for a 9x13 cake. Allow to cool completely.
- Using the end of a wooden spoon, poke holes all over the top of the cake, about an inch apart.
- Pour one can of the sweetened condensed milk evenly over the cake. Cover, and refrigerate 1-2 hours. (Use a lid that fits your pan or aluminum foil so that it does not stick to the top of the cake.)
- In a large bowl, combine the ricotta*, mascarpone, and vanilla, and beat until smooth. Add powdered sugar and beat until fully combined. Add the remaining can of sweetened condensed milk**, a Tablespoon at a time until you have reached the desired consistency.
- Remove the cake from the refrigerator and spread the icing on top.
- Add mini chocolate chips as garnish and sprinkle powdered sugar all over the top of the cake.
- Store in the refrigerator until ready to serve. Enjoy!!
NOTES: *To prevent a watery icing, I like to drain the liquid from the ricotta before adding to the icing, by placing a paper towel over a strainer and setting on top of a large bowl. Pour the ricotta over the paper towel and allow to drain for 30 minutes in the refrigerator.
**I only used about a half can of the sweetened condensed milk. Adding too much will make it runny!