*You are now leaving Quakeroats.com


  • 1 package(s) (18 oz.) white cake mix
  • 1-1/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 Cup(s) Water
  • 2/3 Cup(s) whole or 2% milk
  • 4 egg whites, lightly beaten
  • 3 Tablespoon(s) Canola Oil
  • 1 Teaspoon(s) vanilla
  • 1/2 Teaspoon(s) Almond extract
  • 3/4 Cup(s) min semi-sweet chocolate chips


  • 1 Cup(s) Powdered Sugar
  • 8 Tablespoon(s) (1 stick) butter or margarine, softened
  • 1/2 Teaspoon(s) vanilla
  • 1/3 Cup(s) marshmallow creme
  • 1 Cup(s) shredded coconut (optional)
  • 1/4 Cup(s) mini semi-sweet chocolate chips

*You are now leaving Quakeroats.com

Cooking Instructions

Heat oven to 350°F. Lightly grease or spray 13 x 9-inch metal baking pan with cooking spray. 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. Gently stir in 3/4 cup chocolate chips. Spread evenly into 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 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.

Quaker Oats-AlexaVoice_Homepage_Tile_Mobile


Quaker Oats-Image Widget

Vanishing Oatmeal
Raisin Cookies

Quaker Oats-Healthy Heart


Quaker Oats-Image Widget

No-fuss breakfasts for
on-the-go mornings

Quaker Oats-Healthy Heart