Cannoli Cake

1 Box White Cake Mix (Plus Ingredents Called For on the Box)
1 Can Sweetened Condensed Milk 14 Ounces, Divided
1 ½ Cups Ricotta Cheese Strained
1 ½ Cups Mascarpone Cheese
2 Teaspoons Vanilla Extract
1 Cup Powdered Sugar
½ Teaspoon Cinnamon
1 Cup Mini Chocolate Chips
Additional Powdered Sugar If Desired

Grease a 9x13 inch baking pan. Line your pan with nonstick foil sprayed with cooking spray for easy cleanup and removal. Bake cake according to box directions. Cool completely.
Poke holes in the top of the cake using the handle of a wooden spoon.

Set aside ½ cup of the sweetened condensed milk. Pour the rest over the top of the cake.
Cover and refrigerate for ~1 hour or until milk is absorbed.

In a large bowl combine ricotta cheese, mascarpone cheese, cinnamon, and vanilla extract. Mix under smooth. Add powdered sugar a little at a time until just combined.  Mix in remaining sweetened condensed milk.

Spread frosting evenly over cake.  It will be thinner than buttercream, but will firm up some in the refrigerator.  Sprinkle with mini chocolate chips and dust with additional powdered sugar if desired.  Refrigerate for 2-3 hours before serving. Store in the refrigerator.

If the ricotta seems watery, drain it in a cheesecloth-lined strainer for a few hours or overnight until it firms up.  Set a plate her bowl on top of it and add something heavy like a couple of cans of food to press it and make sure all the moisture gets out.