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Dutch Oven Lemon Cake
2 boxes Betty Crocker lemon cake mixes -- with pudding
1 1/4 cups water
1/3 cup plus 2 Tablespoons cooking oil
3 each eggs
Glaze frosting:
1 whole lemon
2 cups powdered sugar
Prepare charcoal prior to cooking. Use 10 or 12 inch Dutch oven. Prepare cake mix (must be cake mix with pudding in the mix) as directed on box. Using water, 1/3 cup oil and 3 eggs. Follow directions for high altitude but do not add the extra flour . Preheat oven by placing 8-10 briquettes under oven and 8-10 briquettes on lid. Pour 2 Tbs. of cooking oil in oven and roll oven to coat bottom and sides. Pour in cake mix. Replace lid and cook for about 30 minutes or until cake pulls away from sides of oven. Remove form heat. Using spatula work the cake loose from the oven on sides and bottom. Turn out of oven. Let cool.
To prepare glaze, squeeze juice from lemon into powdered sugar and stir, adding small amount of water, if needed. Make a thin icing. Grate 1/2 tsp. lemon rind and add to glaze. Pour over warm cake to let is soak in.
Phil Haws
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