| Fast Prep

chocolate-marshmallow cake

prep: 15 minutes | slow cook: 2½ to 3½ hours (low) | stand: 1 hour | MAKES: 12 servings

• Nonstick cooking spray
• 3 eggs, lightly beaten
• 1 cup water
• 1 8-oz. carton sour cream
• 1 2-layer-size chocolate cake mix
• 1 cup all-purpose flour
• 1 cup sugar
• 1 cup tiny marshmallows
• 1 7-oz. jar marshmallow creme
• ¾ cup milk chocolate or semisweet chocolate pieces
• 6 graham cracker squares, broken into 1-inch pieces

1. Lightly coat the inside of a 6-qt. oval slow cooker with cooking spray. In a large bowl whisk together eggs, the water, and sour cream. Stir cake mix, flour, and sugar into egg mixture just until combined. Stir in marshmallows. Spoon batter into prepared cooker.

2. Cover and cook on low 2½ to 3½ hours or until an instant-read thermometer inserted in cake registers 180°F (center may still appear moist), rotating the crockery liner once halfway through cooking.

3. Drop spoonfuls of marshmallow creme over hot cake (it will spread as cake stands). Sprinkle with chocolate pieces. Remove crockery liner from cooker. Let stand, covered, 1 hour. Just before serving, top with graham cracker pieces.

PER SERVING: 479 cal., 13 g fat (7 g sat. fat), 61 mg chol., 351 mg sodium, 87 g carb., 2 g fiber, 54 g sugars, 7 g pro.