Mrs. Moderation: Boxed cake mix gets a bad rap

google this stuff if you need a chocolate fix.

I get so mesmerized by different cooking shows and their amazing ability to make me think that I will replicate the three-tier, made-from-scratch cake they just made. Don't forget the homemade frosting, too. I have made a two-layer, homemade chocolate cake once with homemade chocolate frosting. It was all delicious. It was also for my dad's birthday. On any other day, if I feel like making something but so don't have the energy to become Martha Stewart over night, I turn to my handy box cake mix.

In a bundt pan? Fancy!

And then for some reason I decided to plop a few dollops of marshmallow fluff on top of the batter. I had this idea that the cake would have rivers of creamy marshmallow running through each slice that was cut. Not so much. Afterward, I thought that maybe I should have buried the fluff pieces inside the batter and that would have made it run through out the cake? No. I think each piece would have just stayed in its place, and that's no fun.

But surprisingly, this cake, that came from a box, was really delicious! The marshmallow is what really made it shine...according to my husband. It gave it that toasty, smore-like flavor. I think I concur!

For s's + g's, I made a super easy chocolate glaze to drizzle on top. It was quite divine if you ask me!

Yes, that's a baby spoon. They can be so handy for small cooking tasks. And for eating yogurt.

I love having cookies and cake on hand in the house for when I have a gnarly sweet tooth, but don't really want ice cream and don't want to get off the couch.

Try this cake! Easy and delicious= perfect!

For the cake:

-1 box of your favorite chocolate cake mix.
-Top the batter with five TBSP { generous dollops } of marshmallow fluff
-Follow the box instructions completely.

For the Glaze:

-1 cup semi-sweet chocolate chips
-1 TBSP unsalted butter
-1/4 cup whipping cream or sweet cream coffee creamer { I used coffee creamer }
-3 TBSP hot water
-1/2 cup powdered sugar

- Melt the chocolate and butter in a sauce pan over medium-high heat until combined. Take off heat and add the cream and water, stir well. Finally add in the sugar and combine well. For a nice, smooth texture, use a strainer and place over a bowl to catch the chocolate. Make sure to wipe the bottom of the strainer to get more of the chocolate. I forgot to do that once. It sucked.

Serve warm or at room temperature.