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.
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.
For 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.
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.