Chocolate Oat Cake with Broiled Topping
Ingredients
- 250 ml or 1 cupKellogg's Corn Flakes* cereal
- 300 ml or 1 1/4 cupsboiling water
- 250 ml or 1 cupquick-cooking rolled oats
- 125 ml or 1/2 cupbutter
- 250 ml or 1 cupfirmly-packed brown sugar
- 5 ml or 1 tspvanilla extract
- 2 eggs
- 3 or -squares (each 30 g/ 1 oz) semi-sweet chocolate,
- 300 ml or 1 1/4 cupsall-purpose flour
- 5 ml or 1 tspbaking soda
- 2 ml or 1/2 tspsalt
- 50 ml or 1/4 cupbutter
- 125 ml or 1/2 cupfirmly-packed brown sugar
- 45 ml or 3 tbspcream or milk
- 500 ml or 2 cups
Kellogg's Corn Flakes* cereal - 175 ml or 3/4 cupflaked coconut
Directions
Cake: 1. In small bowl, pour water over oats and crushed cereal; let stand 20 minutes. 2. Meanwhile, cream butter and sugar until light and fluffy. Beat in vanilla and eggs. Blend in melted chocolate. Add oat mixture; mix well. 3. Combine flour, soda and salt. Add to chocolate mixture, mixing well. Pour batter into well-greased 2 L (8") square cake pan. 4. Bake at 180°C (350°F) 30-35 minutes or until toothpick inserted in centre comes out clean. Remove from oven and immediately spread topping evenly over surface. Place cake on middle rack of oven and broil 3-5 minutes, until browned and bubbly. Cool on rack completely before serving. Broiled Topping: 1. In small saucepan, combine all ingredients. Cook and stir over moderate heat until butter is melted and ingredients are well blended. Preparation Time: 30 minutes + 35 minutes baking and broiling In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.