Start by creaming together butter, shortening, and sugar.
Add in egg YOLKS one at a time.
Mix together your buttermilk and soda in a separate bowl.
Add in flour and buttermilk mixer one after the other. Start and end with the flour.
Fold in vanilla and egg WHITES.
Bake in a greased 13x9 inch baking pan at 325 degrees for 30 minutes or until baked through.
Let cool.
Using a utensil poke holes throughout the whole cake as shown.
Pour HALF of your condensed milk over the cake and refrigerate for one hour.
In a mixing bowl combine your Ricotta, Mascarpone, vanilla, and remaining condensed milk, until smooth.
Add in powdered sugar until smooth.
If frosting is not thick enough add in another 1/2 cup of powdered sugar.
Ice cake with Cannoli frosting.
Cover in chocolate chips and top with powdered sugar.
Serve and enjoy!