1. For The Cake: 2. Preheat the oven to 350 degrees*. 3. Grease and flour a 12x15x3 cake pan. 4. Prepare the cake according to the package instructions; using the 3 eggs and vegetable oil. 5. Pour the cake mix into the prepared pan, spread evenly, and set aside. 6. SPECIAL TIP: If desired, mix cake batter using 1 cup water and 1/4 cup Anisette, Limoncello, Frangelico or other liqueur in place of the 1 1/4 cups of water as called for on the package directions. 7. With a mixer on medium speed, beat the remaining eggs; add the ricotta cheese, sugar and vanilla. Beat until sooth and fluffy. 8. Carefully pour over the middle of the cake mix. DO NOT SPREAD OR BLEND THE TWO BATTERS TOGETHER. 9. Bake for 1 hour, or until a toothpick comes out clean when inserted. (Ricotta cheese will go to the bottom.) 10. Remove from the oven; cool in pan on baker's rack. 11. For The Topping: 12. In a food processor or blender, blend the first 5 ingredients together. 13. Add chilled butter cubes; cut in until the mixture looks like wet sand. 14. To Finish Off The Cake: 15. Cool cake until warm, about 1 hour. Evenly sprinkle the cinnamon-sugar crumbles over the cake. 16. Serve with vanilla ice cream or gelato and a cup of steaming espresso. "That's Amore' !". 17. ______________________________________________________________. 18. TO DRAIN RICOTTA CHEESE: Wrap ricotta in a double layer of cheesecloth. Place in a colander, weighed down with 2 or 3 soup-like cans from your pantry. Drain over a bowl in the refrigerator for at least 1 hour. 19. *NOTE: If using a glass baking dish or disposable foil pan, bake at 325 degrees for 1 1/2 hours. ---------------------------------------------------------------------------
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