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:
1 pound Reduced fat milk chocolate frosting
8 oz. Fat-free cream cheese softened

Cooking 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 oz. 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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)