Crunchy Topped Chocolate Cake Recipe

Crunchy Topped Chocolate Cake Recipe photo by Taste of Home

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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

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Crunchy Topped Chocolate Cake Recipe

Prep: 10 min. Bake: 35 min.

Yield: 15 Servings

10 35 45

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

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.
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.
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.

Nutritional Analysis: One piece equals 245 calories, 10 g fat (2 g saturated fat), 0 cholesterol, 244 mg sodium, 37 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Crunchy Topped Chocolate Cake in Light & Tasty June/July 2003, p7