The Cake Mix:

·         ½ cup vegetable shortening or softened unsalted butter

·         2 cups Gluten Free Pantry Old Fashioned Cake and Cookie Mix

·         2 large eggs, lightly beaten

·         1 tsp. gluten-free vanilla

·         ½ cup milk

 

The cheese mix:

·         1 ½ lbs. whole milk ricotta cheese (reduced fat cheese

·         may be substituted)

·         4 eggs, lightly beaten

·         ¾ cup sugar

·         1 Tbs. gluten-free vanilla

·         2 Tbs. freshly squeezed lemon juice

·         3 oz. (1/2 cup) mini chocolate chips

·         4 oz. candied fruit, coarsely chopped

·         1/3 cup golden raisins

·         2 tsp. grated lemon peel

·         1 ½ tsp. cinnamon

·         3 Tbs. sugar

Preheat oven to 350 degrees. Lightly oil a 9-x-13-inch pan. Beat shortening or butter until light and fluffy. Add the mix and beat to combine. Add eggs, vanilla, and milk and beat to combine. Spread over the bottom of the prepared pan. In a large bowl, combine the ricotta cheese, 4 eggs, ¾ cup sugar, vanilla, and lemon juice.

 

Fold in the chocolate chips, candied fruit, raisins, and lemon peel. Pour the mixture over the center of the cake. Do not spread. It will spread during baking. Mix cinnamon with the remaining sugar and reserve. Bake cake 40 minutes on center rack. Remove and sprinkle cinnamon mixture over the top of the cake. Bake on highest rack in the oven for another 20 minutes. Cool ½ hour then chill for at least 5 hours before serving.