Cannoli Cake

1 package French vanilla cake mix

Filling-

• 1 carton (15 ounces) ricotta cheese, good quality not store brand

• 1/2 cup confectioners' sugar

• 2 teaspoons ground cinnamon

• 1/2 teaspoon almond extract

• 1/2 teaspoon rum extract

• 1 teaspoon vanilla extract

• 2 ounces semisweet chocolate, finely chopped

Frosting-

• 2 cartons (8 ounces each) mascarpone cheese

• 3/4 cup confectioners' sugar, sifted

• 1/4 cup whole milk

• 1 teaspoons almond extract

• 1 teaspoon vanilla extract

• 1 cup sliced almonds

• 2 tablespoons miniature semisweet chocolate chips

Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate.

In another bowl, beat the mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix).

Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer.

Spread remaining filling over top of cake to within 1 in. of edges.

Frost sides and top edge of cake with 2 cups frosting.

Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving.