Cannoli Cake

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

Frosting:
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)

Heat 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.