Ingredients:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 and 3/4 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup ricotta cheese
• 1/2 cup whole milk
• 1 cup mini chocolate chips
For the Cannoli Filling:
• 2 cups ricotta cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pistachios
Directions:
. Preheat your oven to 350°F (175°C). Grease and flour cake pan.
. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
. Gradually add the dry ingredients to the wet ingredients, alternating with ricotta and milk. Begin and end with the dry ingredients. Fold in mini chocolate chips.
. Pour the batter in the pan and smooth the top.
. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely
