From the kitchen of Stephanie Knewasser.  I found this
recipe on a container of
Sorrento ricotta cheese.  I think it's
wonderful.
1 white cake mix
Make according to directions, using
3 whole eggs instead of egg whites
Pour into 2 9" round pans.
Bake as directed.

Filling:
2 1/2 c whole ricotta
1 c confectioner sugar
4 oz finely chopped chocolate
1/2 c maraschino cherries, rinsed dried & chopped

Syrup:
1/4 c boiling water
1/4 c sugar
2 Tbsp vanilla

Frosting:
2 c heavy cream
1/2 c confectioner sugar

Assembly:
Slice cooled cake layers in half.
Moisten 3 layers with syrup.
Spread with:
seedless raspberry jam (~1/3 c for recipe)
Spread with ricotta filling (do
NOT use all)
Frost top & sides.
"Boy, n.:  a noise with dirt on it."
(photo by Sorrento)
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