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    Cake: 4 pt. Italian Love Cake


    Source of Recipe


    maple

    List of Ingredients




    1 Package Cake Mix, Betty Crocker Super Moist Chocolate Fudge, Dry --or equivilent
    1/2 Cup Applesauce, Unsweetened
    3/4 Cup Egg Substitute, Better'n Eggs, Fat Free
    1 Pound Ricotta Cheese, Part Skim Milk
    1/2 Cup Egg Substitute, Better'n Eggs, Fat Free
    1/4 Cup Splenda -- plus 2 tablespoons
    1 Teaspoon Vanilla
    1 Package Pudding Mix, Sugar Free -- chocolate flavor, small box
    1 Cup Skim Milk
    8 Ounces Cool Whip Fat Free Topping -- thawed

    Recipe



    Coat a 9X13 pan with cooking spray and set aside. Preheat oven to 350 degrees F. In a large bowl, mix together dry cake mix, applesauce and the 3/4 cup egg substitute. Mix with a mixer on low for one minute or by hand for 2 minutes. Spread the cake batter in the prepared pan; set aside. Combine ricotta cheese, the 1/2 cup egg substitute, splenda and vanilla at medium speed until well blended.

    Spoon carefully over cake batter in pan, covering as much of batter as possible, evenly. Do not mix. Bake for about an hour or until tests done. Place on rack to cool. Combine pudding mix and milk and beat at medium speed until well blended. Add Whipped Topping and mix at low speed until blended. Spread evenly over cooled cake. Chill cake at least 2 hours. Keep refrigerated.

    "18 Servings".

    Per serving: 192 Calories (kcal); 4g Total Fat; (17% calories from fat); 6g Protein; 32g Carbohydrate; 8mg Cholesterol; 364mg Sodium.
    WW Pts: 4

 

 

 

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