Chocolate ripple cake

Yield: 10 Servings

Measure Ingredient
\N \N Batter----
16 ounces Reduced fat chocolate cake
\N \N Mix
1 cup Water
½ cup Fat-free sour cream
2 \N Egg whites -- whipped
8 ounces Fat-free cream cheese --
\N \N Softened
⅓ cup Granulated sugar
2 \N Egg whites -- whipped
¼ cup Coconut
\N \N Topping----
16 ounces Reduced fat milk chocolate
\N \N Frosting
8 ounces Fat-free cream cheese --
\N \N 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

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