| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Clay, Pot |
10 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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.
Posted to MC-Recipe Digest V1 #148
Date: Fri, 12 Jul 1996 11:34:59 -0500
From: matejka@bga.com (Anita A. Matejka)
Recipe By : Cooking In Clay
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