Crunchy Topped Chocolate Cake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 15 |
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This cake perfectly caps off this dinner without anyone guessing it's lighter than most desserts. Broiling the topping of oats, coconut and nuts creates a crispy texture that nicely complements the tender cake.Michelle Bishop, Peru, Indiana Ingredients:
1 package chocolate cake mix (regular size) |
1-1/4 cups water |
1/3 cup canola oil |
3 egg whites |
topping: |
1/2 cup packed brown sugar |
1/3 cup quick-cooking oats |
3 tablespoons cold butter |
2 tablespoons flaked coconut |
2 tablespoons chopped pecans |
Directions:
1. In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into a broiler-proof 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. For topping, combine brown sugar and oats in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in coconut and pecans; sprinkle over hot cake. Broil 4-6 in. from the heat for 1-2 minutes or until topping is bubbly. Serve warm. Yield: 15 servings.
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