My friend Jeanette from Boston sent me this wonderful recipe from her recipe collection, made with a butter cake and ricotta cheese. I revised the original recipe which uses a cake mix and substituted a butter cake recipe. The cake batter is poured into the bottom of an angel food cake pan, and the ricotta cheese filling is poured over the top. As the cake bakes the heavier ricotta filling floats to the bottom of the pan. After baking and removing from the pan, turn the cake upside down and the ricotta is on the top, forming a custard-like topping, and then finish with a dusting of confectioners’ sugar. This is a wonderful and easy dessert, perfect as an Easter or spring dessert.