Serves: 12
Total Calories: 12
Follow directions on the box, adding suggested ingredients such as eggs and salad oil. However, instead of adding water as the liquid, add half and half in the quantity specified. Stir ingredients in a large bowl until thoroughly blended. Pour into a 12” Dutch oven. Drop blackberries into batter. Bake according to directions on the mix, using 5-6 briquets under the oven and 20-25 on the lid, baking for 30-40 minutes. Because half and half is used rather than water, the cake turns out very rich and much heavier. Very good!
Spiced with More Tall Tales - Desserts
This Blackberry Cake recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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