Very Chocolate Cherry Cobbler

by Brian Hill

For a 12", 6 quart Dutch Oven:

2 cans of cherry pie filling
1 box of chocolate cake mix
12 oz of Sprite (or highly carbonated beverage)
1 bottle of chocolate syrup (optional)

Spread cherry pie filling onto the bottom of the Dutch oven.

Evenly distribute your cake mix on top of the pie filling.

Add Sprite a little at a time mixing with the cake mix, but not the pie filling, until all of the cake mix is wet.

Cook in a 350 degree Dutch Oven for about 45 minutes.

Then, use a knife to poke about 20 holes into the cooking cake topping and then pour chocolate syrup down each hole.

Cook 15 more minutes or until a toothpick comes out of the cake portion of the cobbler clean.

Note: Use a liner if you like, but aluminum foil tends to tear up as you serve your cobbler.