For the chocolate lovers
For one dish
- (2) 21oz. Cans of Blueberry Pie Filling
- (1) box of chocolate cake mix (powder)
- (1) bag of semi-sweet or extra sweet chocolate chips
- (1)Giant Casserole Foil Pan 9-1/2 by 2-3/4 inches deep. This size fits inside a 12" DutchOven
- Cool Whip
First open both cans of pie filling, then smoothly create a thin layer of blueberries on the bottom of the pan. Next sparingly layer about 25 to 50% of the cake mix on the blueberries (Spread evenly. Open the bag of chocolate chips and sprinkle them onto the cake mix. Next empty contents of first can onto the cake and spread evenly. Then use about 50% of the cake mix on this layer. Next add the chocolate chips. For the last layer use all the contents of the second can and spread on top of the last layer, then empty the chocolate cake powder on top of the blueberries and spread out evenly. Finally sprinkle more chocolate chips on top.
Place 21 briquettes in the Volcano or Lift-n-Grill and open the air shutter fully. (If not using a Volcano or Lift-n-Grill, check the charcoal chart). Place the foil pan into the Dutch Oven on a trivet. Let it cook for 20 minutes or until spots of light colored cake mix turns dark brown. Then sprinkle 5 oz. of water over the light cake mix to make it a darker color. Let it cook for 30 to 40 minutes. Use a skewer to see if its done. If no wet cake mix comes out on the skewer, your cake is done. If itís not done, let it cook for another 15 minutes and check again. When itís done let it cool for about 10 minutes. For extra taste serve with a scoop of cool whip.