Dutch Oven Chocolate Raspberry Cake

1. Line a Dutch oven with foil.
2. Pour melted butter on the bottom of the Dutch oven.
3. Add the 2 cans of raspberry pie filling on top of the butter.
4. Sprinkle about 1 cup of frozen or fresh raspberries on top of pie filling.
5. Spread cake batter evenly over the raspberries and pie filling.
6. Place lid on dutch oven. (See baking methods below)
7. Once the cake is finished, remove lid and let it cool for just a few minutes. Serve the cake warm with vanilla ice cream.

Options for Baking

1. In a Smoker: Using grill feature at 350 degrees, bake for approximately 1 hour and 20 minutes. Use the toothpick test to test for doneness.
2. Conventional Oven: Bake at 350 degrees for 40-45 minutes.
3. Using Charcoal Briquettes: Place the dutch oven on 8-10 heated briquettes. Add 16-18 briquettes on top of the dutch oven. Cook for about 45 minutes to an hour checking every 15 minutes or so.