Ingredients

The following ingredients have 14 Servings
  • 15.25 ounce yellow (or white cake mix) (plus ingredients on box to make cake as directed)
  • 1 1/2 cups ricotta cheese (drained (see notes below))
  • 16 ounce mascarpone cheese ((see notes below))
  • 1/2 cup powdered sugar
  • 3.4 ounces instant vanilla pudding mix ((do not make pudding according to box directions))
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh orange zest
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 1/2 cups milk
  • 10 ounces mini chocolate chips

Instruction

  • Prepare and bake cake according to directions on package for a 13x9-inch baking dish. 
  • After you remove the cake from the oven, poke holes all over the cake using the back of a wood spoon, straw, large wood skewer, etc. Set cake aside to cool.
  • Meanwhile, in a large bowl beat together the ricotta and mascarpone cheese with an electric mixer on medium speed until well combined. Beat in the powdered sugar and DRY pudding mix. Then beat in the vanilla, orange zest, cinnamon, and salt. Once well combined, slowly beat in the milk a little at a  time. 
  • Spread about 1/3 of the topping over the cake making sure it gets into holes. Then spread the remaining topping over the cake. 
  • Sprinkle the mini chocolate chips all over the top of the cake.
  • Cover cake and refrigerate for at least a few hours or overnight would be better. Cut and serve, and store remaining cake covered in refrigerator.