Save on Pinterest

Crunchy Topped Chocolate Cake

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
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    15 servings


  • 1 package chocolate cake mix (regular size)
  • 1-1/4 cups water
  • 1/3 cup canola oil
  • 3 large egg whites
  • 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


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

Recommended Video