Cannoli Cake for Q

I made this last year for his birthday and it was such a hit I thought I would do it again. 

When Hubby pulled the cake out for them- almost in stereo it was "CANNOLI CAKE!!!!"

Safe to say I think I made the right decision. 

Here is 2017's post

Ingredients

1 box white cake mix, plus ingredients on box

1 14 oz cans sweetened condensed milk

8 oz  ricotta cheese

8 oz  cup mascarpone cheese

1 tsp vanilla extract

1 cup powdered sugar- or less

1/2 tsp cinnamon, optional

1/2 cup mini chocolate chips

powdered sugar, for dusting

NOTE: I maybe used 4 oz of  sweetened condensed milk and not quite a full cup of powdered sugar. Taste as you go to your liking. 

Instructions

1. Bake cake according to directions on box for a 9x13 pan.

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

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

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

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

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

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

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

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

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

NOTE: Do consider straining the ricotta before using, especially if it's a particularly watery brand. Also, when mixing together the ricotta and mascarpone cheese, DO NOT over mix it. If mascarpone cheese is over mixed, it becomes very thin.