Finally! Helen’s DUTCH OVEN CHOCOLATE ALMOND CHERRY CAKE!

So sorry for the delay in getting this posted.  I’ve been having technical difficulties in transferring the “real” Helen and Syd Henderson’s Dutch oven information onto my website.  I’m still struggling to get the illustrations for the charcoal placement done by the NASA engineers at ATK/Thiokol, but I’ll get them up as soon as possible.

In the meantime, here’s Helen’s “To Die For” Cherry Chocolate Cake recipe.  You don’t have to use a Dutch oven.  You can make it in a regular pan and oven with the same results.  Just double check the cake the last few minutes of baking.

Enjoy!

HELEN HENDERSON’S DUTCH OVEN CHOCOLATE ALMOND CHERRY CAKE

 2 1/2 cups all purpose flour

2/3 cup Nestle cocoa

1/2 Tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

 

2 1/2 cups sugar

1 cup (2 sticks) butter, softened

6 eggs

1 1/2 cups sour cream

1/2 tsp. almond extract

1/2 cup slivered almonds

1 14 oz. jar Maraschino Cherries.

 

Grease and flour 12-inch Dutch Oven.

In small bowl, combine flour, cocoa, salt, baking powder and baking soda; set aside.  In large mixer bowl, beat sugar and butter until creamy.  Add eggs, 1 at a time, beating well after each addition.  Fold in sour cream and almond extract.  Add about 1/2 the juice from the Maraschino Cherries.  Gradually blend in flour mixture.

Sprinkle slivered almonds in bottom of greased and floured 12” Dutch oven.  Arrange Maraschino Cherries on top of the almonds.  Pour batter over the almonds and cherries. Bake at 350 degrees for about 1 hour or until skewer inserted into center of cake comes out clean.  Remove from Dutch Oven.

Tips and Tricks:

Using a plate at least as big as the oven mouth, place the plate on top of the Dutch oven.  Holding the plate in place, invert the oven and allow the cake to fall onto the plate.

Use 9 briquettes on the bottom and 15 on the top of the 12”oven.  Replace the briquettes after they are 2/3 consumed.

 

SOUR CREAM CHOCOLATE FROSTING

1 small 8 oz package sour cream

5-6 Cups powdered sugar  (most of a 2 lb. bag).

2 sticks margarine or butter

6 T. Baking Chocolate. (Powdered)

2 T. Crisco Oil

Whip together, spread on cooled brownies or cake.  For added taste and effect, place several cherry halves around cake, sprinkle slivered almonds over the top, then melt half of a baking chocolate bar and drizzle melted chocolate over the top