“A combination marble cake and cheese cake with a creamy chocolate topping. It tastes like a chocolate eclair.”
Serving Size : 12
1 box fudge marble cake mix
2 pounds nonfat ricotta cheese
1 cup sugar
1 cup Egg Beaters. 99% egg substitute
1 teaspoon vanilla
1 3 3/4 oz box instant pudding mix, chocolate
1 cup skim milk
8 ounces fat free whipped topping, thawed
Preheat oven to 350 degrees. Prepare cake as directed on box and pour into greased and floured 9 x 13 pan. In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well. Spoon over unbaked cake. Bake cake for 1 hour. Cool.
Mix instant pudding with milk; fold in whipped topping. Spread over cake; refrigerate.