Chocolate-Covered Cannoli Cake

• 1 (18 1/4 ounce) package yellow cake mix
• 3 eggs (or as called for by your cake mix)
• 13 cup oil (or as called for by your cake mix)
• 1 13 cups water (or as called for by your cake mix)
• 2 teaspoons orange zest, divided
• 1 cup pistachios, shelled and finely chopped, divided
• 1 (15 ounce) container ricotta cheese
• 1 (8 ounce) container mascarpone cheese
• 1 cup confectioners' sugar
• 13 cup semisweet mini chocolate chips
• 2 (16 ounce) cans chocolate frosting
• chocolate shavings (optional)

1. Preheat oven to 350 degrees F. Coat 2 (9") round cake pans with cooking spray.
2. Prepare cake mix according to package directions, adding 1 teaspoons orange zest to mix.
3. Stir in 1/2 cup pistachios.
4. Divide batter between pans; bake 30 minutes or until toothpick inserted into centers comes out clean.
5. Cool in pans 20 minutes.
6. Remove from pans; cool completely on racks.
7. While cake is baking/cooling, beat ricotta, mascarpone, sugar and remaining zest 1-2 minutes.
8. Transfer half of ricotta mixture to bowl, stir in chocolate chips.
9. Refrigerate both mixtures until firm, 1 hour.
10. Place 1 cake layer on platter; spread with chip+ricotta mixture.
11. Top with second cake layer.
12. Spread top and sides with frosting.
13. Press remaining pistachios into frosting halfway up side.
14. If desired, transfer remaining ricotta mixture to pastry bag fitted with large star tip.
15. Pipe or mound onto cake; garnish with chocolate shavings, if desired.

yellow cake, eggs, oil, water, orange zest, pistachios, ricotta cheese, mascarpone cheese, sugar, chocolate chips, chocolate frosting, chocolate shavings

Taken from www.food.com/recipe/chocolate-covered-cannoli-cake-326085 (may not work)