Chocolate Ripple Cakecrockpot Batter---- 16.00 oz reduced fat chocolate cake 1 mix 1.00 cup water 0.50 cup fat-free sour cream 2.00 egg whites -- whipped 8.00 oz fat-free cream cheese -- 1 softened 0.33 cup granulated sugar 2.00 egg whites -- whipped 0.25 cup coconut Topping---- 16.00 oz reduced fat milk chocolate 1 frosting 8.00 oz fat-free cream cheese -- 1 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 1/2 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 |
