BATTER:

1 c. butter
1/2 c. sugar
4 eggs
2 tsp. baking powder
Pinch of salt
1 1/2 c. flour
1 1/2 c. milk

Cream butter and sugar well. Add eggs one at a time, add milk. Mix flour, baking powder and salt together then add to egg mixture. Spread 1/2 of the mixture in a greased 9 x 13 inch pan.

FILLING:

2 lbs. Ricotta
2 eggs
Pinch of salt
4 tbsp. butter, melted
2 tbsp. sugar

Mix all the filling ingredients together. Carefully spread the filling over the batter and top with the remaining batter. Cover and refrigerate overnight. Bake in a 350 degree oven for 45 minutes or until golden. Cut into squares and serve with sour cream, jelly or jam.