Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
617
Calories
27g
Protein
32g
Fat
49g
Carbs
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pudding | not in our table | 0 |
| Topping | not in our table | 0 |
| Fudge | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lbs ricotta cheese
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 (3.75 ounces) 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
Mix instant pudding with milk; fold in whipped topping.
7
Spread over cake; refrigerate.
Recipe sourced from
fandom