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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a cake mix recipe, using white cake mix, that turns out the cutest white with black polka-dot cake! You can also make cupcakes with this for a fun kid's party or bake sale. Ingredients:
1 (18 ounce) box white cake mix |
1 1/4 cups quaker oats (quick or old fashioned, uncooked) |
1 cup water |
2/3 cup 2% low-fat milk |
4 egg whites, lightly beaten |
3 tablespoons canola oil |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
3/4 cup semisweet mini chocolate chips |
1 cup powdered sugar |
1/2 cup butter, softened (margarine ok) |
1/2 teaspoon vanilla |
1/3 cup marshmallow creme |
1 cup shredded coconut (optional) |
1/4 cup semisweet mini chocolate chips |
Directions:
1. Heat oven to 350°F Lightly grease or spray 13 x 9-inch metal baking pan with cooking spray.
2. In large bowl, combine cake mix, oats, water, milk, egg whites, oil, vanilla and almond extract. Beat 2 minutes with electric mixer on medium speed. Gently stir in 3/4 cup mini chocolate chips. Spread evenly into pan.
3. Bake 30 to 40 minutes or until top springs back when pressed in center. Cool completely in pan on wire rack.
4. For frosting, combine powdered sugar, butter, vanilla and marshmallow creme in medium bowl; mix until smooth. Spread frosting over top of cooled cake. Sprinkle with coconut, if desired, and remaining 1/4 cup chocolate chips.
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