Recipe for Cannoli Cake


    Cannoli Cake

    1 (18.25 ounce) box lemon cake mix
    1/2 cup vegetable oil
    4 eggs
    1 cup milk

    1 cup ricotta cheese
    3/4 cup granulated sugar
    1/2 teaspoon cinnamon
    1 teaspoon vanilla extract
    Maraschino cherries, well drained and patted dry (optional)

    Preheat oven to 375 degrees F.

    Combine cake mix, oil, eggs and milk and blend thoroughly Pour into two 9-inch round layer pans or one 11 x 14-inch pan. Bake layers 25 to 30 minutes, and the 11 x 14-inch for 30 to 35 minutes. Cake is done when it springs back after being pressed lightly with a finger. Let cool.

    Blend ricotta cheese, sugar, cinnamon and vanilla extract; mix well. Spread over cooled cake. Dot with maraschino cherries for color, if desired.