It's Too Hot for the Oven

Anything the cyclist decides to do, he does well. Including dessert making. Between this dutch oven cake and his chocolate chip cookies (I'll post someday), he's baked his way right into my heart.

Dutch Oven Chocolate Cherry Cake

1/2 stick of butter, cut into 1/2" cubes
2 cans pie filling (we like cherry)
Cake Batter: we mixed in half of the chocolate chips, and sprinkled the rest over the top.

Sprinkle butter cubes in the bottom of a clean, seasoned dutch oven (ours is a #12). Cover bottom of oven with pie filling. Spoon cake batter over all.

Light the charcoal (we used our metal fire-pit) and wait until it starts to ash over a little bit. Put twice as many charcoals on top of the lid as there are under the dutch oven. We used 4 on bottom and 8 on top. Cook for about 30-40 minutes and then take off the lid and check the cake with a toothpick making sure it comes out clean. Be careful when taking of the lid not to spill ash in the cake. Serve with vanilla ice cream.
When it's hot outside and you don't want to heat up your kitchen, this is the perfect way to have a homemade cake. It's also a great recipe to take camping. With the new baby, we've been doing all of our camping in the back yard.
However, this can also be made indoors using your dutch oven. Preheat your regular oven to 350. Assemble the cake. Put the dutch oven into your oven and bake as directed.

P.S. For all you trivia buffs, the Dutch Oven is the state cooking pot of Utah. Who knew?

1 comment:

Mandy said...

Seth needs to give Tyler cooking lessons.