Recipe: Dalmation Cake with Marshmallow Creme Frosting (using cake mix)

DALMATION CAKE

1 package (18 ounces) white cake mix
1 1/4 cups Quaker Oats (quick or old-fashioned, uncooked)
1 cup water
2/3 cup whole or 2 percent milk
4 egg whites, lightly beaten
3 tablespoons canola oil
1 teaspoon vanilla
1/2 teaspoon almond extract
3/4 cup mini semisweet chocolate chips
FOR THE FROSTING:*
1 cup powdered sugar
8 tablespoons (1 stick) butter or margarine, softened
1/2 teaspoon vanilla
1/3 cup marshmallow creme
1 cup shredded coconut (optional)
1/4 cup mini semisweet chocolate chips

Heat oven to 350 degrees F. Lightly grease or spray a 13-inch-by-9-inch metal baking pan with cooking spray.

In a large bowl, combine cake mix, 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 the pan on a wire rack.

TO MAKE THE FROSTING:
Combine powdered sugar, butter, vanilla and marshmallow creme in a medium bowl; mix until smooth.

Spread frosting over the top of the cooled cake. Sprinkle with coconut, if desired, and remaining 1/4 cup chocolate chips.

*FROSTING VARIATIONS:
Cake can also be frosted with 2 1/2 cups sweetened whipped cream, whipped topping or ready-to-spread vanilla frosting. If using whipped cream or whipped topping, cover and refrigerate the cake until ready to serve. Refrigerate any leftovers.

Makes 16-20 servings
Source: Quaker Oats