CRUNCHY TOPPED CHOCOLATE CAKE

Crunchy Topped Chocolate Cake image

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

Provided by Taste of Home

Time 45m

Yield 15 servings.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 245 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.