1 pkg. yellow cake mix
2 lb. Ricotta cheese
3/4 c. granulated sugar
4 lg. eggs
1 1/2 tsp. vanilla

Mix cake according to directions. Pour into well greased and floured 9 x 13 inch cake pan.

In large bowl combine Ricotta, sugar, eggs and vanilla. Beat on medium until blended, about 3 minutes. Pour Ricotta mixture over cake batter. Run knife through batter as you would for marble cake. Bake at 350 degrees for 1 hour until toothpick comes out clean. Cool in pan. When cool, top with Cherry Sauce or cherry pie filling or strawberries. Cake must be refrigerated.

CHERRY SAUCE:

1 lb. (2 1/2 c.) sweet cherries, pitted
1/2 c. water
1/3 c. granulated sugar
1 tbsp. cornstarch
2 tsp. lemon juice
1-2 tbsp. Cognac, sherry or port

Place cherries, 1/4 cup water and sugar in saucepan and bring to a boil. Blend cornstarch with remaining water and then stir into cherries. Cook and stir until clear and thickened, about 1 minute. Add lemon juice and liqueur. Serve warm or cold over cake. This sauce is also great over ice cream or pudding.