Saturday, August 14, 2010

REDUCED SUGAR CHOCOLATE CAKE WITH CRUNCHY TOPPING

1 box half-the-sugar chocolate cake mix
1 1/4 cups water
1/3 cup canola oil
3 egg whites

In a large mixing bowl, combine cake mix, water, oil, and egg whites; beat on low speed for 30 seconds to blend. Increase speed to medium and beat for two minutes. Pour the batter into a 13 x 9-inch baking pan that has been sprayed with a nonstick cooking spray. Bake in a preheated 350 degree oven for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Topping:

1/2 cup packed brown sugar or 1/4 cup Splenda Brown Sugar Blend
1/3 cup quick-cooking (not instant oatmeal) oats
3 tbsp cold unsalted butter
2 tbsp flaked coconut
2 tbsp chopped pecan

Combine the brown sugar and oats in a small bowl. Cut the butter into the oats mixture until it resembles coarse crumbs. Stir in the coconut and pecans. Sprinkle the topping over the cake while the cake is hot. Place cake under broiler and heat for a minute or two until the topping is bubbly, being careful not to allow it to burn.

This cake is best when served warm.

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