Chocolate Ripple Cake, Low Calorie
Submitted by BabyDoll
Lower-calorie chocolate ripple cake baked in a clay pot with a coconut cream cheese swirl. Made with nonfat cream cheese, egg whites, and fat-free sour cream. Serves 12.
YIELD
12 servingsPREP
40 minCOOK
60 minREADY
180 minAll the layered drama of a bakery-style ripple cake, lightened up with nonfat cream cheese, fat-free sour cream, and whipped egg whites.
This clever recipe uses a clay pot soaked in water to create a steamy oven environment that keeps the cake impossibly moist without extra fat. A layer of chocolate batter, a sweet coconut cream cheese filling, then more chocolate on top. The layers bake into distinct ribbons you can see in every slice.
The topping blends reduced-fat chocolate frosting with more nonfat cream cheese for a spread that’s creamy and rich-tasting without piling on the guilt.
Serves 12, so there’s plenty to share at a potluck or family dinner.
Kitchen Tips
- Soak both the top and bottom of the clay pot for a full 15 minutes; this is what creates the steam that keeps things moist
- Always start in a cold oven with clay pots to avoid cracking from sudden heat
- Line every surface with wax paper so the cake releases cleanly
- Let the cake cool completely before frosting; warm cake will melt the topping into a runny mess
Ingredients
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 ½ 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.
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