Title: Chocolate Ripple Cake
Categories: Clay, Pot
Yield: 10 Servings

Batter----
16 oz Reduced fat chocolate cake
Mix
1 c Water
1/2 c Fat-free sour cream
2 Egg whites -- whipped
8 oz Fat-free cream cheese --
Softened
1/3 c Granulated sugar
2 Egg whites -- whipped
1/4 c Coconut
Topping----
16 oz Reduced fat milk chocolate
Frosting
8 oz 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 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.

Posted to MC-Recipe Digest V1 #148

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

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

Recipe By : Cooking In Clay