Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Dalmatian Cake
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- #52524
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package (18 ounce size) white cake mix
1 1/4 cup oats (quick or old-fashioned, uncooked)
1 cup water
2/3 cup whole or 2% milk
4 egg whites, lightly beaten
3 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup miniature chocolate chips
FROSTING
1 cup powdered sugar
1 stick butter or margarine, softened
1/2 teaspoon vanilla extract
1/3 cup marshmallow creme
1 cup shredded coconut (optional)
1/4 cup miniature chocolate chips
directions
Heat oven to 350 degrees F. Lightly grease a 13" x 9" metal baking pan.
In large bowl, combine cake mix, uncooked 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 chocolate chips.
Spread evenly in pan. Bake 30 to 40 minutes or until top springs back when pressed in center. Cool completely in pan on wire rack.
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 chocolate chips.
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nutrition data
Nutritional data has not been calculated yet.
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