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Try this great tasting, yet easy, recipe. All your guests will be coming back for more.

Name: Buttermilk Chocolate Cake 
Source: Joan S. Larsen, from her book "Lovin' Dutch Ovens"
Category: Desserts
Oven Size: 1 @ 12" oven
Briquettes: 10-11 bottom - 16-17 top
Serves:

Ingredients:

Part 1:

  • 3 tablespoons cocoa
  • 1/2 cup sugar
  • 1/2 cup whole milk
  • 1 egg, well beaten

Place over 6 briquettes and cook until mixture reaches custard thickness. Set off to cool.

Part 2:

Cream together:

  • 1 cup sugar
  • 1/2 cup shortening

Add, blend well:

  • 3 eggs, beaten
  • 1 1/4 cups buttermilk
  • 3 teaspoons vanilla

Mix in:

  • 1 1/2 teaspoons soda
  • 1 1/2 cups flour

Add custard to cake mixture. Grease and flour the inside of a 12" oven. Pour batter in. Bake for 2/3's time [about 20 min.] using top and bottom heat. Remove from bottom heat. Cook for remaining time with top heat only.  When done, remove cake from pan and cool. Ice with Simple Fudge Frosting or Coconut Pecan Topping.

Bake for 30-35 minutes or until done. 
About 350 degrees.

Hints:

  1. Do not coat oven with too much flour.
  2. Preheat oven to avoid extended cooking time. However, not so hot as to "fry" cake batter as it is poured into oven.
  3. Rotate lid 1/4 turn left and bottom 1/4 turn right every 10 minutes to ensure even baking. However, do not lift lid off oven and do not disturb cake causing it to fall.

Enjoy!
Chuckwagon Supply
1011 Nelson Lane
Juliaetta, ID 83535 (801) 920-9004 chuckwagonsupply(at)yahoo.com