ITALIAN FARINA CAKE (MULYACHA)

POUR MILK INTO LARGE POT. ADD FARINA JUST BEFORE MILK STARTS TO SIMMER. STIR OFTEN UNTIL FARINA THICKENS (ABOUT 10-15 MINUTES). TAKE POT OFF HOT BURNER AND CONTINUE TO STIR OCCASIONALLY UNTIL COOLED. IN ELECTRIC MIXER ADD EGGS, SUGAR, VANILLA. BEAT UNTIL FLUFFY.(3 TO 5 MINUTES) ADD RICOTTA AND CONTINUE BEATING UNTIL TOTALLY INCORPORATED. GREASE A 9X15X3' PAN WITH BUTTER. POUR MIXTURE INTO PAN. BAKE AT 350 DEGREES FOR ABOUT 60 - 70 MINUTES OR UNTIL TOP BROWNS AND TOOTHPICK COMES OUT FAIRLY CLEAN. (A LITTLE WET IS FINE AS CAKE WILL GEL AS IT COOLS.) COOL THROUGHLY. COVER WITH TIN FOIL AND REFRIGERATE OVERNIGHT. BEFORE SERVING DUST LIBERALLY WITH CONFECTION SUGAR. SLICE AND SERVE. ENJOY