FILLING:

1 1/2 lbs. Ricotta cheese
2 (8 oz.) pkgs. cream cheese, room temp.
2 eggs
1/4 c. sugar
1 tsp. grated lemon and orange peel
1/8 tsp. salt
(1/2 c. almonds)

BATTER:

1 c. sifted all-purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1 c. (2 sticks) melted corn oil butter
1/2 c. sugar
3 eggs
1 tsp. vanilla or almond extract

1. Mix all ingredients for filling together until blended (can be made 1 day ahead of time).

2. Preheat oven to 300 degrees F.

3. Butter 9x13 inch baking pan.

4. Combine dry ingredients for batter in large bowl.

5. Mix in butter, sugar, eggs and extract.

6. Pour 1/2 batter into prepared pan.

7. Spread all of filling over batter. Spread gently without mixing filling into batter.

8. Spread remaining 1/2 batter over filling.

9. Bake 1 1/2 hours or until sets.

10. Sprinkle slivered almonds over top the last 15 minutes of baking.

11. Serve warm, cut into squares.

12. Serve with sour cream, strawberries or blueberries. Serves 12.