Italian Love Cake Directions:
-
Preheat oven to 350°F. Grease a 9×13-inch glass baking pan.
-
Prepare the chocolate cake mix batter as directed on the box using eggs, olive oil, and water. Pour the batter evenly into the prepared pan.
-
In a medium bowl, beat together the ricotta cheese, eggs, sugar substitute, and vanilla until smooth. Spoon this mixture gently over the cake batter without mixing the layers.
-
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
-
In a separate bowl, whisk together the pudding mix and milk until thickened. Fold in the Cool Whip until smooth. Spread the mixture evenly over the cooled cake.
-
Refrigerate the cake for at least 4 hours or overnight. Cut into 15 equal pieces (3x5 grid) for serving.
WW Points Calculation:
Pillsbury Sugar-Free Chocolate Cake Mix (1 box): 24.00
Filippo Berio Extra Light Olive Oil (⅓ cup): 10.67
Galbani Part Skim Ricotta Cheese (2 lbs): 10.00
Large eggs (7): 0
Swerve Granular Sugar Substitute (¾ cup): 0
McCormick Pure Vanilla Extract (1 tsp): 0
Jell-O Sugar-Free Instant Chocolate Pudding Mix (5.9 oz): 2.00
Fairlife Fat Free Milk (1½ cups): 1.00
Cool Whip Sugar-Free (8 oz): 3.00
Total Points: 50.67
Servings: 15
Points per serving: 3.38
Nutrition Information:
Calories 230
Fat 10g
Protein 8g
Carbohydrates 26g
Sugar 7g
Sodium 330mg
I'm waiting for your comments! Enjoy!
