Chocolate Ripple Cake

• 1 lb. reduced fat chocolate cake mix
• 1 cup water
• 1/2 cup fat-free sour cream
• 2 egg whites, whipped
• 8 oz. fat-free cream cheese, softened
• 1/3 cup granulated sugar
• 2 egg whites, whipped
• 1/4 cup coconut
• 1 lb. reduced fat milk chocolate frosting
• 8 oz. fat-free cream cheese, softened

1. Soak top and bottom of a clay pot in water for at least 15 minutes.
2. To prepare batter, combine cake mix, water, sour cream, and 2 egg whites in amixing bowl; set aside.
3. In another mixing bowl, combine 8 ounces cream cheese, sugar, remaining egg whites, and coconut.
4. Line bottom and upsides of pot with waxed paper.
5. Pour 1/2 of the chocolate mixture and spread cream cheese mixture on top.
6. Pour remaining chocolate mixture over top.
7. Cover and place in a cold oven.
8. Set temperature to 400F.
9. Bake for 60 minutes.
10. To prepare topping, combine frosting and remaining cream cheese in a mixing bowl.
11. Mix until smooth.
12. If frosting is too thick add a little water.
13. Spread over cooled cake.

chocolate cake, water, sour cream, egg whites, cream cheese, sugar, egg whites, coconut, milk chocolate frosting, cream cheese

Taken from www.foodgeeks.com/recipes/1948 (may not work)