Cannoli is breaking out of its shell and we aren’t mad about it.
Butter, for baking dish
Flour, for baking dish
1 box vanilla cake mix, plus ingredients called for
1/2 c. sweetened condensed milk
1 1/2 c. mini chocolate chips
16 oz. cream cheese, at room temperature
1/2 c. butter, softened
1/2 c. ricotta
1 tsp. vanilla extract
1 c. powdered sugar
1 c. broken cannoli shells (available at most bakery counters) or waffle cones
Preheat oven to 350º and butter and flour a 9-x-13” baking dish. Prepare cake mix according to package directions.
Bake until a toothpick inserted in the center comes out clean, 22 minutes. Let cake cool slightly, then using the bottom of a wooden spoon or a straw, poke holes all over cake.
Pour sweetened condensed milk inside holes and add 1 cup mini chocolate chips. Refrigerate 30 minutes.
Make frosting: In a large bowl using a hand mixer or a stand mixer fit with the paddle attachment, beat cream cheese and butter. Add ricotta, vanilla, and add powdered sugar and beat until completely combined and no clumps remain. Top all over with remaining mini chocolate chips and cannoli shells and serve.