FILLING:

1 (15 oz.) container ricotta cheese
3/4 c. confectioners' sugar
1 tbsp. flour
1 egg, slightly beaten

CAKE:

3 c. Rice Chex cereal, crushed to 1 c.
1 tbsp. baking powder
2 c. flour
1 1/4 c. milk
1 c. butter
1/2 tsp. almond extract
2 eggs, slightly beaten

TO PREPARE FILLING: Combine ricotta, powdered sugar, flour and egg. Set aside.

TO PREPARE CAKE: Preheat oven to 350 degrees. Grease 9x13x2 inch pan. In large bowl, combine cereal, flour, sugar, baking powder. Cut in butter to form coarse crumbs. Combine milk, eggs and almond extract. Add to cereal mixture. Stir just until moistened. Reserve 1 cup. Pour remaining batter into pan.

Drop filling by spoonfuls over batter. Spread evenly. Spoon reserved batter in small mounds over filling. Bake 55-60 minutes. Serve warm. Serves 12-16.