Ingredients
4
cups milk
2
cups quick-cooking oats
1/2
cup butter, cut into tablespoons
1
box Betty Crocker™ Super Moist™ 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
Powdered sugar
Preparation
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) baking dish with cooking spray.
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.
Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.
When ready to serve, sprinkle lightly with powdered sugar. Use large spoon for serving.
