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1 (18.25 ounce) box lemon cake mix
1/2 cup vegetable oil
1 cup milk
1 cup ricotta cheese
3/4 cup granulated sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
Maraschino cherries, well drained and patted dry (optional)
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Heat oven to 375 degrees F.
Combine cake mix, oil, eggs and milk and blend thoroughly Pour into two 9-inch round layer pans or one 11 x 14-inch pan.
Bake layers 25 to 30 minutes, and the 11 x 14-inch for 30 to 35 minutes. Cake is done when it springs back after being pressed lightly with a finger.
Let cake cool.
Blend ricotta cheese, sugar, cinnamon and vanilla extract; mix well. Spread over cooled cake. Dot with maraschino cherries for color, if desired.
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