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Coat a 9- x 13-inch baking dish with cooking
spray. Add batter and bake according to package
directions; let cool.
Using the end of a wooden spoon, poke holes
about 1 inch apart all over top of cake.
Reserve 2 tablespoons condensed milk in a small
bowl; pour remainder over top of cake and into
holes.
In a large bowl, beat mascarpone, ricotta
cheese, cinnamon, and vanilla until creamy.
Beat in confectioners' sugar and reserved
condensed milk until smooth. Spread frosting
evenly over top of cake. Sprinkle with
chocolate chips.
Refrigerate cake 2 hours, or until ready to
serve.
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