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Dalmatian Cake

Dalmatian Cake
Everyone loves your cooking. They actually got through all their veggies at dinner. That’s the dream. The promise of chocolate chips in a nice light cake can make it a reality. Maybe you’ll even be lucky enough to kick your feet up while they do the dishes.
1 rating


  • 1 package (18 oz.) white cake mix
  • 1-1/4 cups Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1 cup water
  • 2/3 cup whole or 2% milk
  • 4 egg whites, lightly beaten
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 3/4 cup min semi‑sweet chocolate chips
  • 1 cup powdered sugar
  • 8 tablespoons (1 stick) butter or margarine, softened
  • 1/2 teaspoon vanilla
  • 1/3 cup marshmallow cream
  • 1 cup shredded coconut (optional)
  • 1/4 cup mini semi‑sweet chocolate chips

How to make it

  1. Heat oven to 350°F. Lightly grease or spray 13 x 9‑inch metal baking pan with cooking spray.
  2. In large bowl, combine cake mix, oats, water, milk, egg whites, oil, vanilla and almond extract. Beat 2 minutes with electric mixer on medium speed.
  3. Gently stir in 3/4 cup chocolate chips. Spread evenly into pan.
  4. Bake 30 to 40 minutes or until top springs back when pressed in centre. Cool completely in pan on wire rack.
  5. For frosting, combine powdered sugar, butter, vanilla and marshmallow cream in medium bowl; mix until smooth.
  6. Spread frosting over top of cooled cake. Sprinkle with coconut, if desired, and remaining 1/4 cup chocolate chips.

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 cake until ready to serve. Refrigerate any leftovers.