Cannoli Cake

Ingredients

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)

Instructions

1. Heat oven to 375 degrees F.

Cake

1. 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.
2. Bake layers for 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.
3. Let cake cool.

Frosting

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

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.