Chocolate Ripple Cake – a delicious recipe with chocolate cake, water, sour cream, egg whites, cream cheese, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soak top and bottom of a clay pot in water for at least 15 minutes.
2
To prepare batter, combine cake mix, water, sour cream, and 2 egg whites in amixing bowl; set aside.
3
In another mixing bowl, combine 8 ounces cream cheese, sugar, remaining egg whites, and coconut.
4
Line bottom and upsides of pot with waxed paper.
5
Pour 1/2 of the chocolate mixture and spread cream cheese mixture on top.
6
Pour remaining chocolate mixture over top.
7
Cover and place in a cold oven.
8
Set temperature to 400F.
9
Bake for 60 minutes.
10
To prepare topping, combine frosting and remaining cream cheese in a mixing bowl.
11
Mix until smooth.
12
If frosting is too thick add a little water.
13
Spread over cooled cake.
1879
kcal
Calories
123
g
Fat
159
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 lb. reduced fat chocolate cake mix, 1 cup water, 1/2 cup fat-free sour cream, 2 egg whites, whipped, and more.
Yes, Chocolate Ripple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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