Well Made by Kiley

Preheat oven to 350F. Grease and flour a 9” round baking pan; set aside.
In a small bowl, toss the mini chocolate chips with 2 tbsp flour, set aside.
In a medium bowl, whisk together the granulated sugar, flour, baking powder, and salt.
In a separate large bowl, whisk together the eggs, ricotta, and vanilla extract until the mixture is smooth.
Fold the wet ingredients into the dry until just combined. Then, stir in the melted and slightly cooled butter. Fold in the flour-coated chocolate chips.
Spoon and spread the batter into the prepared baking pan.
Bake at 350F for 45-50 minutes, or until golden brown on top and a toothpick inserted into the middle comes out clean.
While the cake is in the oven, make the cannoli frosting. Beat together the ricotta cheese, cream cheese, and butter together in a medium bowl. Then add the rest of the ingredients and beat until the frosting is smooth and fluffy.
Remove the cake from the oven and allow to cool in the pan for at least 15 minutes.
Then, remove from the pan and transfer to a wire cooling rack to cool completely.
Once completely cooled, spread the cannoli frosting on top and sprinkle with additional mini chocolate chips if desired.
Enjoy!