GF Heath Bar Cake

1 box GF chocolate cake mix (I use Betty Crocker)
1 stick of butter softened
3 eggs
1 cup of water
1 can sweetened condensed milk
1 jar caramel dessert topping (Smucker's is GF)
1 8 oz container whipped topping
1 bag snack sized Heath Bar candy

1. Prepare cake according to directions on box.
2. Immediately upon removing cake from oven poke holes over entire cake.  This will help the condensed milk mixture to absorb well into the cake.
3. Combine condensed milk and caramel topping in small sauce pan. Heat until well blended. Pour immediately over top of cake. I like to allow my cake to soak overnight. After the cake has cooled you can cover with foil or plastic wrap and refrigerate until morning.
4. Unwrap Heath candies and place into plastic bag. Smash until broke into small pieces.
5. Layer cake with a portion of smashed Heath candies.
6. Layer with entire whipped topping
7. Layer with remaining smashed Heath candies.

This cake is VERY rich, enjoy in small portions :-)

Gluten-Free Soft Dinner Rolls

•2 table spoons of dry active yeast
•2 teaspoons of sugar
•2 cups of warm unflavored milk of choice
•1 and a half cups of super fine or Asian white rice flour
•Half a cup of Asian sweet rice flower (also called glutinous rice flour)
•3/4 cup potato starch (not flour)
•1/2 tapioca starch/flour
•3 teaspoons xanthan gum
•1 1/2 teaspoons kosher or fine sea salt
•1 table spoon baking powder
• 2 large eggs
•1/4 cup butter
•1/4 cup of honey
•1 teaspoons of apple cider vinegar

*1. Combine yeast, sugar, and warm milk in a small bowl and whisk. Let sit for 6-8 min.
*2. Combine flower, starches, xanthan gun, salt and baking powder in the bowl and mix for 30 minutes.
*3. Add the yeast mixture, 2 eggs, melted butter, honey and vinegar and mix for 3 minutes.
*4. Preheat oven to 375'F. Spray muffin pans with non stick spray. Scoop out into the muffin pans and cover with a towel and place in a warm place, let rise for 35 minutes.
*5. Beat one egg in with a teaspoon of water and brush on top of dough
*6. Bake for 17 to 18 minutes until golden brown.

(125 calories, 3G total fat, 2g saturated fat, 0g trans fat, 33mg cholesterol, 227mg sodium, 22g carbohydrate, 1g fiber, 3G protein.)