Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| Batter---- | |
| 16 ounces | Reduced fat chocolate cake |
| Mix | |
| 1 cup | Water |
| ½ cup | Fat-free sour cream |
| 2 | Egg whites -- whipped |
| 8 ounces | Fat-free cream cheese -- |
| Softened | |
| ⅓ cup | Granulated sugar |
| 2 | Egg whites -- whipped |
| ¼ cup | Coconut |
| Topping---- | |
| 16 ounces | Reduced fat milk chocolate |
| Frosting | |
| 8 ounces | Fat-free cream cheese -- |
| Softened |
Soak top and bottom of a clay pot in water for at least 15 minutes. To prepare batter, combine cake mix, water, sour cream, and 2 egg whites in a mixing bowl; set aside. In another mixing bowl, combine 8 ounces cream cheese, sugar, remaining egg whites, and coconut. Line bottom and up sides of pot with waxed paper. Pour ½ of the chocolate mixture and spread cream cheese mixture on top. Pour remaining chocolate mixture over top. Cover and place in a cold oven. Set temperature to 400. Bake for 60 minutes. Meanwhile to prepare topping, combine frosting and remaining cream cheese in a mixing bowl. Mix until smooth. If frosting is too thick add a little water.
Spread over cooled cake.
Recipe By : Cooking In Clay