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Crunchy Topped Chocolate Cake

 Crunchy Topped Chocolate Cake
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
15 ServingsPrep: 10 min. Bake: 35 min.

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 Facts: One piece equals 245 calories, 10 g fat (2 g saturated fat), 0 cholesterol, 244 mg sodium,

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Crunchy Topped Chocolate Cake (continued)

Nutritional Facts: 37 g carbohydrate, 1 g fiber, 2 g protein.