Nana's Lemon Ricotta Cake
For the cake:
1 box of yellow cake mix
water for cake mix
eggs for cake mix
For the ricotta mixture:
1 tablespoon vanilla extract
1 32 oz container of ricotta cheese
1 cup sugar
4 eggs
cinnamon sugar
Preheat the oven to 350 degrees F. Make your yellow cake mix as directed on the box substituting Eureka Lemon Olive Oil in place of the oil that your cake mix calls for. (Each cake mix varies on the number of eggs and the amount of oil and water you will use which is why we don't specify the amounts.) In a 9" x 13" pan which has been greased with a little bit of Eureka Lemon Olive Oil, pour the cake batter. In a separate bowl whisk together the ricotta, vanilla, sugar and four eggs. Pour this mixture on top of the cake batter until it completely covers it. DO NOT MIX THEM TOGETHER. Bake for 40 minutes or until a toothpick comes out clean. During the baking process the ricotta and cake batter will flip flop with the result leaving the ricotta on the bottom and an extra moist cake on the top. In the last 10 minutes of baking, sprinkle the top of the cake with cinnamon sugar. Serve with whipped cream and an additional sprinkle of cinnamon sugar for garnish.
