This week's recipe will tickle your tummy and make you happy.
Desserts that stay within healthy guidelines are not always easy to find, but this one certainly fits the bill. Yes, it's delicious, but it's made with good ingredients.
Let's thank Christine Bequette for this one!
Gluten-Free Organic Crock Pot Chocolate Lava Cake
1 package organic gluten-free cake mix (regular size)
1-2/3 cups water
3 large eggs
1/3 cup melted butter
2 cups cold milk
1 package (3.9 ounces) instant organic chocolate pudding mix
2 cups (12 ounces) semisweet chocolate chips (I use Lily’s sugar-free)
Crock Pot liner, if you can find them (makes cleanup a breeze!)
Vanilla Ice Cream or Whipping Cream
In a large bowl, combine the cake mix, water, eggs and melted butter. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. crock pot. (If you have them, use a crock pot liner instead of lining with butter.)
In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over cake batter. Sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm.
Top with vanilla ice cream or whipping cream (or just cream!)