A combination marble cake and cheesecake with a creamy chocolate topping. It tastes like a chocolate eclair.

1	box	fudge marble cake mix
2	pounds	ricotta cheese
1	cup	sugar
4		eggs
1	teaspoon	vanilla
1	box (3 3/4 oz.)	instant chocolate pudding
1	cup	milk
8	ounces	non-dairy whipped topping, thawed

• Preheat oven to 350 degrees.
• Prepare cake as directed on box and pour into greased and floured 9 x 13 pan.
• In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well. Spoon over unbaked cake. Bake cake for 1 hour. Cool.
• Mix instant pudding with milk; fold in whipped topping. Spread over cake; refrigerate.

  Yield: 12 servings.