Chocolate chips are the spots on this tasty Dalmatian Cake.
1 1/4 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup water
2/3 cup whole or 2% milk
4 egg whites, lightly beaten
3 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup mini semi-sweet chocolate chips
1 cup powdered sugar
8 tablespoons (1 stick) butter or margarine, softened
1/2 teaspoon vanilla extract
1/3 cup marshmallow creme
1 cup shredded coconut (optional)
1/4 cup mini semi-sweet chocolate chips
Heat oven to 350 degrees F. Lightly grease or spray 13 x 9-inch metal baking
pan with cooking spray.
Cake: In large bowl, combine cake mix, oats, water, milk, egg whites, oil, and vanilla
and almond extracts. Beat for 2 minutes with electric mixer on medium speed.
Gently stir in 3/4 cup chocolate chips.
Spread evenly into pan.
Bake 30 to 40 minutes or until top springs back when pressed in center.
Cool completely in pan on wire rack.
Frosting: Combine powdered sugar, butter, vanilla extract and marshmallow creme in
medium bowl; mix until smooth.
Spread frosting over top of cooled cake.
Sprinkle with coconut, if desired, and remaining 1/4 cup chocolate chips.
Yield: 16 to 20 servings
Cake can also be frosted with 2 1/2 cups sweetened whipped cream, whipped topping
or ready-to-spread vanilla frosting. If using whipped cream or whipped topping,
cover and refrigerate cake until ready to serve. Refrigerate any leftovers.
Recipe and photo credit (used with permission):
Quaker Oats Company