Egg Noodle Cake

Ingredients

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

Instructions

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 for 30 to 35 minutes or until set.