Heavenly Chocolate Cake

Ingredients

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

Directions

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 baking dish. Slowly pour cheese mixture evenly over cake batter.

Bake 50 to 55 minutes or until toothpick inserted in 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 cake.

Refrigerate 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?!