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Crunchy-Topped Chocolate Cake




Source of Recipe


Light and Tasty Magazine June/July 2003


List of Ingredients




1 pkg chocolate cake mix
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 Tbs. cold reduced-fat stick margarine
2 Tbs. flaked coconut
2 Tbs. chopped pecans

Recipe



In large mixing bowl, combine cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on Med. for 2 minutes. Pour into a 13x9 baking dish coated with nonstick spray. Bake at 350 for 30-35 mintures or until done.

For topping, combine the brown sugar and oats in a bowl. Cut in margarine until mixture resembles coarse crumbs. Stir in coconut and pecans; sprinkle over hot cake. Broil 4-6 inches from the heat for 1-2 minutes or until topping is bubbly. Serve warm.

15 servings
6 points each