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12 servings
suggest servings
| 1 | pk | cake mix, fudge marble | |
| 2 | pounds | ricotta cheese | |
| 1 | cup | sugar | |
| 4 | large | eggs | |
| 1 | teaspoon | vanilla extract | |
| 8 | ounces | heavy whipping cream | |
| 1 | package | pudding mix, instant | chocolate |
| 1 | cup | milk |
Mix cake as directed on box. Pour into greased and floured 9x13 pan. In separate bowl, combine ricotta, sugar, eggs and vanilla; mix well. Spoon over top of unbaked cake. Bake at 350 for 1 hour. Cool.
Whip cream. Mix pudding with milk. Fold in whipped cream. Spread over cake. Refrigerate.
Lovely. This is an excellent cake that can be used for almost any occassion. I loved the fact that it is not sweet tasting so I dont feel guilty about having too much sugar.
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| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 12.0g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 221mg | 9% |
| Total Carbohydrate 28.0g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 26.0g | |
| Protein 12.0g | 23% |
| Vitamin A | 15% | Vitamin C | 0% | |
| Calcium | 20% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Everyone thinks the Christmas holidays is the only time period where you pack on pounds because of food. This statement may be true when you look at other holidays like Easter, St. Patrick’s Day and New Year’s Eve, but what about Thanksgiving?...
Having grown up in a dutch home and living off of "boerenkool" on cold winter nights, I read this recipe with anticipation and then almost got sick. Who wants to eat a "slurry" of kale and water. While the ingredient list is mostly correct the method is grossly wrong. In your large pot place the potatos to cover the bottom, next layer an onion and the kale (I use frozen that came from my mothers garden) Make sure the kale is fairly finely chopped. Next layer on top the coils of a good smoked pork sausage. Put water in the bottom (to almost cover the potatos) and set on the stove to boil. Cook until the potatoes are fork tender (about 30 minutes) While this is cooking dice about 1/2 a pound of bacon and fry that until crispy. When the potatos are cooked remove the sausage from the top of the pan and cut into 3-4 inch chunks. Drain the water from the pot and add the bacon (grease and all) - no one said this was low-cal. Mash the entire mixture together so it looks like slightly lumpy mashed potatos. Use a masher - not a blender or hand mixer - you want a rustic consistency. My mother always adds some vinegar before mashing (about a tablespoon). You can also add some freshly ground black pepper but hold off on the salt as the bacon drippings are fairly salty. Serve with the sausage on the side. Some people like to serve this with some left-over gravy from last nights roast or put a pat of butter on top. Personal preference. I have been told my non-dutch people that this is an acquired touch, although my ex-husband raved about it from the moment he tried it. This is definitely Dutch comfort food. You can also do it with carrots and add 2-3 onions. A little sweeter but just a yummy.
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