Chocolate Oat Cake with Broiled Topping
Ingredients
- 250 ml or 1 cup Kellogg's Corn Flakes* cereal
- 300 ml or 1 1/4 cups boiling water
- 250 ml or 1 cup quick-cooking rolled oats
- 125 ml or 1/2 cup butter
- 250 ml or 1 cup firmly-packed brown sugar
- 5 ml or 1 tsp vanilla extract
- 2 eggs
- 3 or - squares (each 30 g/ 1 oz) semi-sweet chocolate,
- 300 ml or 1 1/4 cups all-purpose flour
- 5 ml or 1 tsp baking soda
- 2 ml or 1/2 tsp salt
- 50 ml or 1/4 cup butter
- 125 ml or 1/2 cup firmly-packed brown sugar
- 45 ml or 3 tbsp cream or milk
- 500 ml or 2 cups Kellogg's Corn Flakes* cereal
- 175 ml or 3/4 cup flaked 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.
