Dalmatian Cake

Chocolate chips are the spots on this tasty Dalmatian Cake.

Yield: 16 to 20 servings

Ingredients

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

Frosting*

• 1 cup powdered sugar
• 8 tablespoons (1 stick) butter, softened
• 1/2 teaspoon vanilla extract
• 1/3 cup marshmallow creme
• 1 cup shredded coconut (optional)
• 1/4 cup mini semi-sweet chocolate chips

Instructions

1. Heat oven to 350 degrees F. Lightly grease or spray 13 x 9 inch metal baking pan with cooking spray.

Cake

1. 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.
2. Gently stir in 3/4 cup chocolate chips.
3. Spread evenly into pan.
4. Bake 30 to 40 minutes or until top springs back when pressed in center.
5. Cool completely in pan on wire rack.

Frosting

1. Combine powdered sugar, butter, vanilla extract and marshmallow creme in medium bowl; mix until smooth.
2. Spread frosting over top of cooled cake.
3. Sprinkle with coconut, if desired, and remaining 1/4 cup chocolate chips.

Notes

* 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.

Attribution

Recipe and photo used with permission from: Quaker Oats