Total time - 1:10
Cost: $10-$15
Ingredients:
-Cake-
- 1 Box Chocolate Cake mix
- 1 Can Raspberry pie filling
- 2 Eggs
- 1 tsp. Vanilla
-Glaze-
- 1 cup Chocolate Chips
- 1/2 cup milk
- 1 cup sugar
- Powdered Sugar
Preparation:
Light 24 briquettes.
In your dutch oven mix Raspberry pie filling, eggs, vanilla, and box of Chocolate Cake mix. Mix until it is consistent throughout.
In a small sauce pan add chocolate chips, milk and sugar. Set aside for now.
Cooking: (Around 35 min with an additional optional 30 min cooling time)
14 Briquettes on top
10 Briquettes on bottom
0:35- Start timer for 35 min with briquettes in place. Place sauce pan on top of dutch oven using some rocks or a lid holder for support or simply hold it in your hand. Begin stirring contents and continue until the chocolate chips are melted and it is consistent throughout. This may take different amounts of time depending on the heat. I prefer to cook it over a briquette chimney. When it is all melted and consistent throughout set aside for later.
0:25- Rotate dutch oven position. (Dutch oven clockwise 90 degrees and lid counterclockwise 180)
0:15- Rotate dutch oven.
0:05- Check Cake by poking in the center and sides with a match, toothpick, or twig. If there is no cake that sticks when you pull it out then it is done. If not leave on for remaining 5 min or until it no longer sticks.
0:00- Remove briquettes from the dutch oven.
Glazing:
There are two options for glazing. The first is to just pour the glaze right on and serve. It may compress the cake as it has not had time to form properly but will still taste great. Second option takes around 35 min but will make a much nicer looking cake.
0:35- Set timer for 35 min. Dutch oven should be free from briquettes. Keep lid on.
0:25- Remove lid and let stand for 20 min.
0:05- Pour glaze mixture evenly over cake. Let stand for 5 min to allow the glaze to seep into the cake.
0:00- Sprinkle with powdered sugar and serve
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