• Preheat oven to 350°F (180°C). Spray a 13x9-inch cake pan with cake release or if you're taking the cake out of the pan line it with parchment paper, letting excess extend over sides of pan.
• In a large bowl, mix brown sugar and melted butter until combined. Add eggs and vanilla, mixing until well combined.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, stirring just until combined after each addition. Pour batter into prepared pan, smoothing the top.
• Bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.

Cake Soak

• The cake soak is optional, but it adds to the moisture and flavor of the cake.
• Combine the butter, buttermilk, and sugar in a small saucepan and cook over medium heat until the sugar dissolves. Remove from heat and let come to room temperature. 
• With a long skewer or toothpick, poke holes in the cake. OR, you can turn the cake layer upside down. Using a pastry brush, brush the cake soak with the soaking liquid.

Frosting

• In the bowl of your electric mixer, beat the ricotta, cream cheese, orange juice, vanilla, and salt until completely smooth, about 1 minute. Slowly add the confectioners’ sugar.
• Fold in the Cool Whip. Using an offset spatula, spread evenly over your cake. Garnish with mini chocolate chips, pistachios and/or broken waffle cones.
• You'll need to store this cake in the refrigerator in an airtight container. It'll stay fresh for about 5 days.