Black Forest Ribbon Cake

Cooking over an open fire is certainly nothing new -- but modern conveniences have a way of turning traditional methods into lost arts. ~ Over the Open Fire

Black Forest Ribbon Cake

Recipe: Over The Open Fire by Pamela Alford with Johnny Nix

2 pkgs cream cheese

2 lg eggs

1/2 cup sugar

6 tbs milk

4 tbs butter

2 tbs cornstarch

2 tsp vanilla

2 box chocolate cake mix (prepare w/box directions)

2 can chocolate frosting (I only used one)

1 can cherry pie filling

Combine cream cheese, eggs, and sugar in a bowl and mix until smooth. Gradually add milk, butter, cornstarch and vanilla, beating well. Set Aside.

Mix Chocolate Cake batter as directed on package, adding the required ingredients. Spread half of chocolate batter in a quick release foil line 14" dutch oven. Spoon Cream cheese mixture evenly over chocolate batter, then top with remaining half of chocolate batter.

Bake about 45 minutes over fire on high hook, with 17 top coals. Tooth pick comes out clean when done. Let cool, then spread frosting over cake and top with cherry pie filling.

House Oven directions: 350 degrees for 1 hour.

* I did this recipe in a 12" deep dutch oven at 350 degrees in the house oven for 1 hour and 25 minutes. If you are cooking this on a high hook while camping with a 12" deep it would be 15 coals on top.

*I personally think this recipe is labor intensive for camping due to the mixing of ingredients. You dirty up a good bit of dishes. However, it would be a fun party cake for at home. The cake was so moist! The cream cheese filling inside was delicious.

* A quick released foil line that the recipe calls you to do just means to line the Dutch oven with Aluminum Foil so the cake doesn't stick to the cast iron.