1. Bake cake according to directions on box for a 9×13 pan, and allow to cool completely.
2. Next, poke holes all over the top of the cake, about an inch apart. I used a straw to poke the holes in the cake.
3. Pour half of the can of sweetened condensed milk over the top of the cake, then cover and refrigerate the cake for 1-2 hours. Reserve the other half for the frosting.
4. In a large bowl, combine the ricotta, mascarpone and vanilla, and beat until smooth.

NOTE: Do consider straining the ricotta before using, especially if it’s a particularly watery brand.

1. Add powdered sugar and beat until completely combined. Add the rest of the condensed milk–or as much as you would like, choose your consistency for the frosting.
2. Remove cake from refrigerator, then spread cannoli frosting over the top of the cake.
3. Garnish with mini chocolate chips and sprinkle with powdered sugar.
4. Store covered in the refrigerator until ready to serve. Cake can be kept and stored in the refrigerator for 4-5 days, if it can last that long!