Summer is Dutch oven season at our house. In honor of my husband I am posting this recipe that he has made a couple of times with great results. Bon appétit!
1 chocolate cake mix; prepared as directed
1 (20 oz) can cherry pie filling
1 (8 oz) brick of cream cheese
1 egg
3 Tbsp sugar
1 tsp vanilla
Pour prepared cake batter into a greased 12 inch Dutch oven. Spoon cherry pie filling into clumps over cake batter. In a small mixing bowl cream together cream cheese, egg, sugar and vanilla until smooth. Drop by tablespoons over the top of the cake.
Place lid on oven. Bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 hour or until top center of cake springs back when touched.
Serve warm with whipped cream or vanilla ice cream.
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ReplyDeletePerhaps your into frying, then your choice may be cast iron. It has an excellent ability to hold and retain heat. If they are seasoned properly they will be fairly non stick and are excellent in high heat cooking and frying. Non stick surfaces are not well adapted to high heat applications. dutch ovens america's test kitchen
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