3 eggs, lightly beaten
2 cartons (15 ounces each) ricotta cheese
3/4 cup sugar
2 teaspoons grated lemon peel
1 package lemon cake mix (regular size)
1 cup water
1/3 cup vegetable oil
1/4 cup lemon juice
2 teaspoons confectioners’ sugar
In a large bowl, combine eggs, ricotta cheese, sugar, and lemon peel; set aside.
In another large bowl, combine cake mix, water, oil, lemon juice, and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13-x-9-in. baking pan. Carefully spoon ricotta mixture on top of cake batter.
Bake at 350° for 60-65 minutes or until lightly browned. Cool on a wire rack for one hour. Refrigerate overnight. Dust with confectioners’ sugar; cut into squares. Refrigerate leftovers. Yield: 16-20 servings.