Strawberry Chocolate Cake Recipe in a Dutch Oven
3 cups flour 1½ tsp. baking soda
2 cups sugar ½ cup cocoa
1 tsp. Salt 1 cup chopped pecans
1 tsp. Nutmeg 2 cups powdered sugar
3 eggs, beaten 1 cup crushed pineapple
¾ cup corn oil 1 cup chopped strawberries
¾ cup half and half 1 tsp. vanilla
1 cup chopped ripe bananas 3 Tbs. lemon juice
Mix all of the dry ingredients in a large bowl. Add the eggs and the corn oil and stir until just moistened. Stir in the rest of the
ingredients gently. Lightly oil and flour a 12 inch Dutch oven and pour in the batter. Bake about an hour putting 20 coals on the
lid around the rim, 3 coals directly under the oven, and 6 to 8 around the bottom outside edge. Rotate the oven and the lid every
15-20 minutes to even up the heat. Remember to pull the bottom coals 2/3 of the way through the baking. Near the end of the
baking time stick a big toothpick in the center to make sure it’s done. Flip the oven over with the lid on and remove the oven.
Let it cool off and frost. We like icing made with 2 cups powdered sugar, 3 Tbs. lemon juice, 1 tsp. vanilla, and 1 package
cream cheese. Add a little water if it’s too stiff.