Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bake devil's food cake as directed on narrow side of box (in 9x 13 pan). let the cake cool completely and crumble in large bowl. mix crumbled cake with 1/2 can betty crocker chocolate icing. after mixing well roll into balls. put in freezer for 30 minutes. melt chocolate almond bark as directed on package. roll cake ball into the melted chocolate bark and place on wax paper. you can drizzle a little white chocolate on top for design. also, they look very nice in mini muffin cups.

Target recipe: bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa. remove from heat and add flour, sugar, 1/2 cup milk and vinegar. mix well. then add: eggs, baking soda and 1 teaspoon vanilla. mix well until lumps are gone. pour into greased 9 x 13 inch pan. bake at 400 degrees f (205 degrees c) for 20 minutes or until toothpick comes out clean. to make fudge frosting: combine in saucepan , 6 tablespoon butter or margarine, 4 tablespoons milk and cocoa. bring to rolling boil. remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla. beat until smooth. spread on cooled cake.