Recipe - Chocolate Ripple Cake

Batter
16 ounce Reduced fat chocolate cake
Mix
1 cup Water
One half cup Fatfree sour cream
2 Egg whites whipped
8 ounce Fatfree cream cheese
Softened
1/3 cup Granulated sugar
2 Egg whites whipped
One fourth cup Coconut
Topping
16 ounce Reduced fat milk chocolate
Frosting
8 ounce Fatfree 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 One half 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.

Posted to MCRecipe Digest V1 #148

Date: Fri, 12 Jul 1996 11:34:59 0500

From: matejka@bga.com (Anita A. Matejka)

Recipe By : Cooking In Clay