Chocolate Ripple Cake, Low Calorie
Yield
12 servingsPrep
40 minCook
60 minReady
180 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| batter | |||
| 1 | each |
cake mix, chocolate
package, low fat |
|
| 1 | cup |
water
|
|
| ½ | cup |
sour cream, non-fat
|
|
| 2 | each |
egg whites
whipped |
*
|
| 8 | ounces |
cream cheese (nonfat)
softened |
|
| ⅓ | cup |
sugar
granulated |
|
| 2 | each |
egg whites
whipped |
*
|
| ¼ | cup |
coconut
|
*
|
| topping | |||
| 16 | ounces |
chocolate frosting
reduced fat |
|
| 8 | ounces |
cream cheese (nonfat)
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| batter | |||
| 1 | each |
cake mix, chocolate
package, low fat |
|
| 237 | ml |
water
|
|
| 118 | ml |
sour cream, non-fat
|
|
| 2 | each |
egg whites
whipped |
*
|
| 231.2 | ml/g |
cream cheese (nonfat)
softened |
|
| 79 | ml |
sugar
granulated |
|
| 2 | each |
egg whites
whipped |
*
|
| 59 | ml |
coconut
|
*
|
| topping | |||
| 462.4 | ml/g |
chocolate frosting
reduced fat |
|
| 231.2 | ml/g |
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.
