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Ingredientes
- 1 x 18.(25-oz) package white cake mix
- 1 1/4 c. oatmeal, quick or possibly old-fashioned, uncooked
- 1 c. water
- 2/3 c. whole or possibly 2 percent lowfat milk
- 4 x egg whites, lightly beaten
- 3 Tbsp. vegetable oil
- 1 tsp vanilla
- 1/2 tsp almond extract
- 3/4 c. chocolate mini-chips
- 1 c. powdered sugar
- 8 Tbsp. butter or possibly margarine, softened (1 stick, see note)
- 1/2 tsp vanilla
- 1/3 c. marshmallow creme
- 1 c. shredded coconut (optional)
- 1/4 c. chocolate mini-chips
Direcciones
- To make cake: Heat oven to 350 degrees. Lightly grease or possibly spray a 13-by-9 inch metal baking pan with cooking spray.
- In large bowl, combine cake mix, oatmeal, water, lowfat milk, egg whites, oil, vanilla and almond extract. Beat 2 min with electric mixer on medium speed.
- Gently stir in 3/4 c. chocolate chips. Spread proportionately in the pan.
- Bake 30 to 40 min or possibly till top springs back when pressed in center. Cold completely in pan on wire rack.
- To make frosting: Combine powdered sugar, butter, vanilla and marshmallow creme in medium bowl; mix till smooth. Spread frosting over top of cooled cake.
- Sprinkle with coconut and 1/4 c. chocolate chips.
- Note: Cake can also be frosted with 2 1/2 c. sweetened whipped cream, whipped topping or possibly ready-to-spread vanilla frosting. If using whipped cream or possibly whipped topping, cover and chill cake till ready to serve. Chill any leftovers.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
