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.
Yields
10 Servings