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Chocolate Ripple Cake

 

19

Yield

6

servings

Prep

45

min

Cook

60

min

Ready

105

min

Trans-fat Free, Good source of fiber
 

Ingredients

Batter
16 ounces cake mix, chocolate
reduced fat
1 cup water
½ cup sour cream
fat free
2 each egg whites
whipped
*
8 ounces cream cheese (nonfat)
softened
cup sugar
granulated
2 each egg whites
whipped
*
¼ cup coconut topping
*
16 ounces frosting
milk chocolate, reduced fat
8 ounces cream cheese (nonfat)
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 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 441g (15.6 oz)
Amount per Serving
Calories 118033% of calories from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 1758mg 73%
Total Carbohydrate 61g 61%
Dietary Fiber 3g 11%
Sugars g
Protein 47g
Vitamin A 25% Vitamin C 0%
Calcium 41% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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