Print Recipe

Egg Noodle Cake



  • 8 ounces wide egg noodles
  • 1 large egg
  • 2 large egg whites
  • 1 cup ricotta cheese
  • 3/4 cup low-fat yogurt
  • 1 1/4 cups packed brown sugar
  • 2 ounces cream cheese
  • 1/3 cup unsweetened cocoa

Chocolate Topping

  • 1/4 cup packed brown sugar
  • 2 tablespoons semisweet chocolate chips
  • 1 tablespoon unsweetened cocoa


  1. Cake: Heat oven to 350 degrees F. Spray a 9-inch springform pan with vegetable spray.
  2. In a pot of boiling water, cook noodles for 8 minutes or until tender but firm; drain. Rinse under cold running water; drain.
  3. In a food processor, combine eggs, egg white, ricotta cheese, yogurt, brown sugar, cream cheese and cocoa; puree until smooth. Transfer to a bowl; add noodles, combining well. Pour into springform pan.
  4. Chocolate Topping: In a bowl combine brown sugar, chocolate chips and cocoa; mix well. Sprinkle over cake.
  5. Bake in preheated oven for 30 to 35 minutes or until set.

This page may contain affiliate links. See our Disclosure Policy for more info.