1 1/2 cups white sugar
1/2 cup milk
1 teaspoon vanilla extract
2 eggs, beaten
1/4 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup butter
Make the frosting: In a medium bowl, mix sugar, milk, vanilla, eggs, and milk. Beat with an electric mixer or in small batches until consistency is creamy. Gradually blend in flour, baking powder, and salt. Beat until lumps are gone. Spread frosting onto the bottom and sides of a 9 inch springform pan, or dish.
Place the candy over the filling in the pan. Refrigerate two hours, or until completely set.
Make the frosting: Preheat the oven to 350 degrees F (175 degrees C). Cream butter, 1/4 cup sugar, and 1/2 cup milk. Beat in eggs one at a time, then stir in the vanilla extract. Beat in flour mixture, stirring just until incorporated. Spread without spreading. Frost the top of the candy with a piece or two of butter or margarine. Place candy over the frosting.
Bake in preheated oven for 70 minutes. Remove candy from oven. Refrigerate pie while preparing the ricotta cheese filling. Cut into squares to serve. Garnish with orange slices or chop. Cover and chill until serving, then refrigerate at least 4 hours before cutting into squares. Serve immediately.