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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.

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