Mix the cake mix and the egg powder in a 1 gallon zip lock bag and sweeze
as much air out as possible. Put the frosting mix in another bag, and write
the instructions for mixing it on the outside with a magic marker (sanford
permanent or similar) Cook this before cooking supper so it has a chance
to cool a little before being eaten. Line a cast iron dutch oven with
alumimum foil. Lightly oil or grease an aluminuim dutch oven Add the cherry
pie filling and the water to the cake mix and stir until well mixed
(without pokling holes in the bag). put all the mixture into the dutch
oven. Bake with about 12-15 charcoal briquets on the bottom and 15-20 on
the top of the oven . Bake for about 40 minutes and the center is done. Mix
the frosting mix while the cake/cherry mixture is baking. After baking and
the cake has cooled a little, spread the frosting over the top. Serve warm
to cold.
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Posted to MC-Recipe Digest V1 #641 by thelma@pipeline.com on Jun 07, 1997
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