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Chocolate Raspberry Cake-Mix Baked Oatmeal

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  • Prep 20 min
  • Total 1 hr 35 min
  • Servings 15
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Devil’s food cake mix is the perfect foil for quick oats and loads of fresh raspberries — a few chocolate chips don’t hurt either — in this new breakfast bake from the Betty Crocker Kitchens that we can’t stop obsessing about.
Created Jun 30, 2017
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Ingredients

  • 4 cups milk
  • 2 cups quick-cooking oats
  • 1/2 cup butter, cut into tablespoons
  • 1 box Betty Crocker™ SuperMoist™ devil's food cake mix
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • 1 1/2 cups fresh raspberries
  • Icing sugar

Steps

  • 1
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) baking dish with cooking spray.
  • 2
    In 4-quart saucepan, heat milk over medium-high heat until just boiling. Reduce heat to medium; stir in oats with spoon. Cook 1 minute, stirring occasionally. Remove from heat. Add butter; stir occasionally for 2 to 3 minutes or until butter has melted. Beat in cake mix, eggs, vanilla and salt with spoon until well blended. Stir in chocolate chips. Pour into pan. Sprinkle raspberries on top.
  • 3
    Bake 38 to 43 minutes or until toothpick inserted in centre comes out clean. Cool 30 minutes before serving.
  • 4
    When ready to serve, sprinkle lightly with icing sugar. Use large spoon for serving.

Expert Tips

  • Tip 1
    To ensure success in this recipe, use quick-cooking oats for best results.
  • Tip 2
    For more chocolate flavour, try drizzling chocolate-flavour syrup over top of cake!

Nutrition Information

290 Calories, 12g Total Fat, 6g Protein, 39g Total Carbs

Nutrition Facts

Serving Size: 15 servings
Calories
290
Total Fat
12g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
60mg
Sodium
370mg
Total Carbs
39g
Dietary Fiber
3g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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