Every Friday we take a regular recipe that looks Great from one of the many circulating around on Pinterest, Facebook, Instagram etc and put it to the test using one of our own products. Sometimes we make the recipe word for word, like the original, and just sub out the regular mixes or flour for our own gluten free mixes. Sometimes Naomi puts a twist of her own on the recipe. Either way we present to you our version of an amazing recipe. This week we chose this recipe from Betty Crocker – a warm, decadent chocolate cake that’s a cinch to make and won’t heat your kitchen up this summer. Our version calls for dehydrated marshmallows available online or at your local bulk store (we have lots of those in PA!), but you can omit this if you can’t locate them, and use mini marshmallows instead.

1 box Better Batter Gluten Free Chocolate Cake Mix, plus eggs, oil and water (or beans and water) called for in recipe

1 12 oz bag chocolate chips, divided

2 cups dehydrated mini marshmallows, divided

Mix up cake mix according to box directions. Add half of chocolate chips and half of marshmallows to the batter. Pour into a 3-4 quart slow cooker and cook on low heat for 3 hours. Turn off slow cooker and allow to sit for at least 10 minutes.

Serve warm with remaining chocolate chips and marshmallows as a garnish.

Gild the Lily: add hot fudge sauce or chocolate syrup drizzle to garnish each serving.