I learned to make this dish as a young bride in Sioux Falls, SD. It was good enough to export.

BATTER:

1/2 c. butter
3 tbsp. sugar

Cream the above together; beat in 2 eggs and add: 1 1/4 c. flour 1 tbsp. baking flour 1 tsp. salt 1/2 tsp. vanilla

Set aside.

FILLING:

1 lb. dry cottage cheese
2 tbsp. melted butter
1 egg
1 (3 oz.) pkg. cream cheese
1 tbsp. sugar
Pinch of salt
1/2 tsp. vanilla
1/2 tsp. lemon juice

Mix all ingredients for filling in a bowl and set aside.

Into a greased 9 inch square pan (or 1 1/2 quart casserole), pour 1/2 of batter. Add all of filling. Cover with remaining batter. Bake at 350 degrees for 1 hour or until brown. Serve with sour cream and fresh fruit (strawberries, peaches, and blueberries are great).