Chocolate + Caramel = Whats not to love!!
As my quest for more dutch oven desert continued I was taught how to make chocolate caramel dessert.
Here is what you need:
- Chocolate Cake Mix
- Hershey Chocolate Syrup
- Kraft Caramel Squares (unwrapped)
- Canola Oil
The first step is to coat the bottom of the dutch oven with chocolate syrup.
Then make the chocolate cake mix just like the box says to, and then pour it over the syrup.
The next step is the best! Since you spend all the time unwrapping all the individual caramels you have to use them up! All you have to do is push them into the cake mix.
Now your ready to bake!! Since the Flame Tamer and Dome were so helpful with the last cobbler I used them again. I really like using the stove, and seriously my burnt ratio is plumiting! It is really important that there is LOW even heat, so that I didn’t burn the syrup.
While the cake is cooking the caramel pieces melt into the batter giving it caramel creamy spots. This was so good!
Also I am sure using the Flame Tamer with the really LOW heat is what kept the syrup from burning. Even though the heat is low it doesn’t take long to cook.
Another cool thing I tried this time was the heat guard gloves. These blocked the heat really well when I was working with the ovens!