Crunchy Topped Chocolate Cake Recipe

5 1
Crunchy Topped Chocolate Cake Recipe
Crunchy Topped Chocolate Cake Recipe photo by Taste of Home
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Crunchy Topped Chocolate Cake Recipe

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5 1
Publisher Photo
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
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1-1/4 cups water
  • 1/3 cup canola oil
  • 3 large egg whites
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/3 cup quick-cooking oats
  • 3 tablespoons cold butter
  • 2 tablespoons sweetened shredded 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 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.
Originally published as Crunchy Topped Chocolate Cake in Light & Tasty June/July 2003, p7

Nutritional Facts

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

  • 1 package chocolate cake mix (regular size)
  • 1-1/4 cups water
  • 1/3 cup canola oil
  • 3 large egg whites
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/3 cup quick-cooking oats
  • 3 tablespoons cold butter
  • 2 tablespoons sweetened shredded coconut
  • 2 tablespoons chopped pecans
  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 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.
Originally published as Crunchy Topped Chocolate Cake in Light & Tasty June/July 2003, p7

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