Inspired by a sugar cookie and featuring ricotta and olive oil, this Italian sweet cake is about to become the best you’ve ever tasted. Ever. Ever.

1 container (15 oz) ricotta cheese, strained of excess liquid
4 eggs & 1 teaspoon almond extract
3/4 cup heavy cream & 1/2 cup olive oil
1 box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix French Vanilla
4 cups powdered sugar
3-4 tablespoons milk or half-and-half
1 teaspoon vanilla extract
Nonpareil sprinkles & Baking spray
Heat oven to 325° F. Spray a 9” springform pan with baking spray. In a stand mixer fitted with a paddle attachment, beat together ricotta, eggs and almond extract. In a separate bowl or large measuring cup, combine cream and olive oil.
Add cake mix to ricotta mixture in small amounts, alternating with adding the cream and olive oil mixture. Beat until smooth. Pour into prepared pan.

Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from the springform pan.

In a small bowl, whisk together powdered sugar, milk and vanilla extract. Use more or less milk depending on your desired consistency. Drizzle icing over cake.

Sprinkle with nonpareils. Allow frosting to set before slicing and serving.