Make sure you make this way in advance so that it has a chance to cool in the fridge, The cheese is heavy so it will break the cake if you don't.
Prepare cake mix as directed and pour into greased 9 x 13 inch glass baking dish. Mix cheese, eggs, vanilla and sugar; pour on top of cake batter. DO NOT MIX INTO BATTER! Bake at 325 degrees for 1-1 1/2 hours, checking closely. Cool and refrigerate; best overnight. (The cheese part is much heavier than the cake so cutting into it before it sets allows it to fall apart). Mix all topping ingredients together and frost cooled cake.
I love that I am able to use leftover ricotta cheese while combining both cheese and chocolate, two of my favorite things!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 10-12 Servin | ||
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Calories: 179 | ||
Calories from Fat: 98 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 14 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 319.7mg | 98 % | |
Sodium 134mg | 5 % | |
Potassium 165.3mg | 4 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.4g | ||
Protein 11g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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