Raspberry Chocolate Surprise Cake

Although this is a Dutch oven recipe, it should work in a 9 x 13 inch pan.

1 chocolate cake mix, prepared as directed
1 (20 oz) can raspberry pie filling
1 (8 0z) brick cream cheese
1 egg
3 T sugar
1 t vanilla

Pour prepared cake batter into a greased 12" Dutch oven. Spoon raspberry pie filling into clumps over cake batter. In a small mixing bowl cream together cream cheese, egg, sugar, and vanilla until smooth. Drop by tablespoons over top of cake.

Place lid on oven. Bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 hour or until top center of cake springs back when touched.

Serve warm with ice cream as topping.

Serves: 10-12

Recipe from Byron's Dutch Oven Recipes