Ingredients
8 oz. smooth light ricotta cheese
1/3 cup vegetable oil
1 1/4 cups white sugar
2 eggs, beaten
2 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder
½ tsp baking powder
3/4 C plain yogourt
1/2 C chocolate chips
½ cup brown sugar
4 tsps unsweetened cocoa powder
½ tsp cinnamon
Preparation
Heat oven to 350.
Beat first 3 ingredients in a large bowl.
Add the next two and mix well.
Combine the dry ingredients and mix into wet, alternating with yogourt. Add the chocolate chips.
Pour half batter into prepared 9 inch-bundt pan (sprayed with oil). Sprinkle with half of sugar mixture or more. Add remaining batter and top with remaining sugar mixture. Bake in centre of oven 35 - 40 minutes or until tester inserted in center comes out dry.
Cool cake on rack - when completely cool invert onto serving plate (bits of topping can fall off).
Can be frozen for up to two weeks.
