Chocolate Ripple Cake

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. Recipe By : Cooking In Clay