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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (157g) Recipe makes 12 servings The following items or measurements are not included below: fudge marble cake mix |
||
| Calories 328 | ||
| Calories from Fat 154 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.2g | 26% | |
| Saturated Fat 11.4g | 57% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 112mg | 37% | |
| Sodium 228mg | 9% | |
| Potassium 157mg | 4% | |
| Total Carbohydrate 32.2g | 10% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 25.9g | ||
| Protein 11.7g | 23% | |
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Ingredients
- 2 lbs ricotta cheese
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 (3 3/4 ounce) box instant chocolate pudding mix
- 1 cup milk
- 8 ounces non-dairy whipped topping, thawed (such as CoolWhip)
- 1 box fudge marble cake mix
Directions
1
Preheat oven to 350 degrees.2
Prepare cake as directed on box and pour into greased and floured 9 x 13 pan.3
In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well.4
Spoon over unbaked cake.5
Bake cake for 1 hour.6
Cool.7
Mix instant pudding with milk; fold in whipped topping.8
Spread over cake; refrigerate.
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- Course > Desserts > Cakes
- Course > Desserts > Cheesecakes
- Course > Desserts > Pies & Tarts
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Non-Religious > Valentines Day
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- Occasion > Everyday
Featured Reviews for This Recipe
From: blythemomof 3
On May 13, 2008
was great!!!!! made this for a function and everybody loved it. i even made more icing. was hoping there would be some left for me to eat, there was, just a small crumb. thanks for the recipe
From: FoodFromSicily
On Oct 10, 2005
I've been making this cake for many years and always had great results and great reviews. Being Italian I'm accustomed to deserts with ricotta fillings. I cant even count the people who have requested this recipe from me. To cut down on the cholesterol I used Egg-Beaters instead of the real thing and also used part skim ricotta.
From: Brandyberry
On Apr 11, 2006
I just realized I hadn't rated this cake so here it goes - The cake itself went over very well. I used it for a dessert for a Christmas Party I catered. I tried it out on the family first and found these little problems: 1. Don't make this in a plain shiny pan. Whatever the metal is, it reacts with the ricotta and makes it taste "off". 2. I added some frangelico (hazelnut liquor) to the ricotta mixture to add a little more flavor. One other reviewer made the comment that it was bland and I couldn't agree more. I'm more of a cheesecake texture fan than how the ricotta works out. Needless to say, when I made the flavor change to the cheese and baked it in my nice Wilton 11x17x2 pans (I doubled the recipe) it came out fantastic. Everyone raved about the layers and loved the "mousse" on top. I would make this again.
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