Prepare and bake cake according to directions on package for a 13x9-inch baking dish.
After you remove the cake from the oven, poke holes all over the cake using the back of a wood spoon, straw, large wood skewer, etc. Set cake aside to cool.
Meanwhile, in a large bowl beat together the ricotta and mascarpone cheese with an electric mixer on medium speed until well combined. Beat in the powdered sugar and DRY pudding mix. Then beat in the vanilla, orange zest, cinnamon, and salt. Once well combined, slowly beat in the milk a little at a time.
Spread about 1/3 of the topping over the cake making sure it gets into holes. Then spread the remaining topping over the cake.
Sprinkle the mini chocolate chips all over the top of the cake.
Cover cake and refrigerate for at least a few hours or overnight would be better. Cut and serve, and store remaining cake covered in refrigerator.
SNAPPY TIPS: I used a 15.25-ounce yellow cake mix for the base of this recipe but you can use your favorite box or homemade yellow, white cake, or any flavor of cake.SNAPPY SUBSTITUTIONS: If you don't like orange, you can omit, or use your favorite citrus such as lemon. Instead of vanilla pudding, you could try your favorite such as pistachio or chocolate for a fun new flavor. If you can't find mascarpone cheese, you could substitute cream cheese.RICOTTA/MASCARPONE: For BEST results please use full-fat cheeses AND drain your ricotta overnight (how to strain ricotta cheese). It's not always necessary, but since there are many types and brands of ricotta, I strongly recommend draining it to be on the safe side so you don't have a runny topping. If you can find it in your area, you can also try ricotta impastata (pastry ricotta).