Chocolate Ripple Cake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
Batter----,
16 ounce: Reduced fat chocolate cake,
Mix,
1 cup: Water,
1/2 cup: Fat-free sour cream,
2: Egg whites, whipped
8 ounce: Fat-free cream cheese --,
Softened,
1/3 cup: Granulated sugar,
2: Egg whites, whipped
1/4 cup: Coconut,
Topping----,
16 ounce: Reduced fat milk chocolate,
Frosting,
8 ounce: Fat-free cream cheese --,
Softened,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp