Don’t be surprised if they ask you to make this DIABETIC-FRIENDLY chocolate cake at all your get-togethers!
What You’ll Need:
- 2 pounds fat-free ricotta cheese
- 3 eggs
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 (16-ounce) package sugar-free chocolate cake mix
- 1 (1.4-ounce) package sugar-free instant chocolate pudding mix
- 1 cup fat-free milk
- 1 (8-ounce) container fat-free frozen whipped topping, thawed
What To Do:
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, with a hand mixer, beat ricotta cheese, eggs, sugar, and vanilla until smooth; set aside. In another large bowl, prepare cake mix according to package directions. Pour cake batter evenly into the baking dish. Slowly pour cheese mixture evenly over cake batter.
Bake 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
In a medium bowl, whisk pudding mix and milk until smooth. Fold whipped topping into pudding until well combined. Spread mixture on top of the cake. Refrigerate for 4 hours, or until ready to serve.
Notes
This Heavenly Chocolate Cake actually does a bit of magic while it’s baking in the oven! Your layers will actually reverse from the order that you put them into your baking dish. How cool is that?!
Servings: 20
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