Instructions: To make cake: Heat oven to 350 degrees. Lightly grease or spray a 13-by-9 inch metal baking pan with cooking spray.

In large bowl, combine cake mix, oatmeal, 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 in the pan.

Bake 30 to 40 minutes or until top springs back when pressed in center. Cool completely in pan on wire rack.

To make 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 and 1/4 cup chocolate chips.

Note: 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.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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