Step 1

1. Bake cake according to directions on box for a 9×13 pan.

Step 2

2. Remove cake from the oven and poke holes all over the top of the cake. (I used a straw)

Step 3

3. Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.

Step 4

4. Put cake in refrigerator for about an hour to absorb milk.

Step 5

5. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Mix until smooth.

Step 6

6. Add powdered sugar and cinnamon, if using and mix until combined.

Step 7

7. Add reserved sweetened condensed milk and mix until combined.

Step 8

8. Once cake has absorbed milk, spread cannoli topping evenly over cake.

Step 9

9. Top with mini chocolate chips and a sprinkling of powdered sugar.

Step 10

10. Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.