Italian Love Cake

• Produce

  • 1 package Cake mix (yellow or lemon

• Refrigerated

  • 11 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 cup Brown sugar, packed dark
  • 1 1/2 tsp Cinnamon, ground
  • 1 1/4 cup Granulated sugar
  • 1/2 tsp Table salt
  • 1 tbsp Vanilla extract, pure

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 6 tbsp Butter, unsalted
  • 3 lbs Whole milk ricotta cheese

• Liquids

  • 1 Water

• Other

  • Limoncello, Frangelico or Anisette (optional

Found on noblepig.com

Ingredients

• 1 package cake mix (yellow or lemon)
• 1/3 cup vegetable oil
• 11 large eggs, divided
• 3 lbs whole milk ricotta cheese, drained
• 3/4 cup granulated sugar
• 1 Tablespoon pure vanilla extract (not imitation)
• water
• Limoncello, Frangelico or Anisette (optional)
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon table salt
• 6 Tablespoons unsalted butter, cut into 1/2 squares, chilled

Directions

• You will first need to drain your ricotta cheese by wrapping it in a double layer of cheesecloth. Place it in a colander and weigh it down with 4 or 5 heavy cans from your pantry. Drain over a bowl in the refrigerator for an hour. Prepare your cake mix according to instructions on the box. This will most likely include three eggs, 1/3 vegetable oil and 1-1/4 cups water. You can replace a 1/4 cup of the water with a 1/4 cup Limoncello (as I did), Frangelico or Anisette. This is optional. Just use all water if you dont want to add liqueur. Set aside. In a large bowl with a mixer on medium speed, beat until smooth and fluffy, 8 large eggs, drained ricotta cheese, granulated sugar and vanilla extract. Grease and flour a 10 x 15 glass pan (I used Bakers Joy). Pour the prepared cake mix into the pan and spread evenly. Carefully pour the ricotta mixture over the cake mix. DO NOT BLEND THE TWO BATTERS TOGETHER. Very, carefully smooth the ricotta mixture out. Place in a 350 degree F oven for 1 hour and 10 minutes or until a toothpick inserted in the middle comes out clean. While the cake is cooling make the topping. In a food processor blend flour, granulated sugar, dark brown sugar, ground cinnamon and salt. Pour the mixture into a bowl and with a pastry cutter, cut in butter until the mixture looks like wet sand. Let the cake cool for 1/2 an hour then sprinkle cinnamon-sugar crumbles over the cake. Serve with some gelato or espresso and enjoy!