1
box Gluten Free yellow cake mix – make sure it'll make 24 cupcakes, 2 8-inch round or a 9×13 cake
1
small box instant vanilla pudding
1/4
C water
1/4
C unsweetened applesauce
1/2
C vegetable oil
2
eggs
1
C chocolate chips, mini and regular size
1
C M&M's
1
C Macadamia Nuts
optional – Shredded Coconut
Instructions
Mix the cake, pudding, water, applesauce, oil, and eggs together. Stir in half the chocolate chips and M&M’s. Pour batter into a greased 9×13 baking dish. Sprinkle on the remaining chocolate chip, M&M’s and coconut and bake at 350 for 30 minutes.
The center will still be a bit soft and appear uncooked. If you would like it a little more crispy, bake for an additional 5 to 10 minutes watching the edges and the coconut from burning.
Allow to completely cool in the pan before cutting. I left mine overnight to cool. The center was sticky and reminded me of a gooey bar. If you don’t like them, you can toast the cut pieces to dry them out and crisp them up a bit. It also makes the chocolate all warm and melty.
