Cannoli Cake - cooking recipe

Ingredients

1 (18 ounce) package white cake mix
3/4 cup whole milk
1/4 cup light cream
1/2 cup butter, melted
1/4 cup sugar
3 large eggs
2 teaspoons vanilla extract
2 teaspoons almond extract
filling and frosting
2 (8 ounce) packages cream cheese, room temperature
2 cups confectioners' sugar, sifted
1 teaspoon vanilla
16 ounces Cool Whip, thawed

Preparation

Add all ingredients together and (with Kitchenaid) mix on low for 1 minute. Scrape sides down. Increase the speed to medium high and mix for another 4 minutes. Should look well combined and fluffy.
Grease & flour 2-9inch round pans and divide batter evenly into each.
Bake until they look lightly golden and sprin back with touch of finger, about 25-29 minutes (at the temperature of the cake mix says).
Remove from oven and place on wire racks to cool for 10 minutes.
Run a knife around the edges, invert onto rack and then invert again so the cakes are right side up.
Allow to cool completely. I cover loosely with foil when they were cooled.
For Filling and Icing: Cream the cream cheese, sugar and vanilla until smooth. Add cool whip and beat again until smooth and fluffy.
Divide in half and add mini chocolate chips (as many as you like) to half (for the filling). Use the half without choc. chips for the frosting.