heh heh
another hooked on the DO juice.
a 12inch deep oven is a great starter oven and you can use a trick that my sister and I did at a cook off to make smaller different dishes in the same oven. We used a cast iron loaf pan inside the oven for a dish and a different dish in the main part. We almost won that cook off, and it was a fairly large one but one of the judges thought we cheated. After the winners was announced he realized he made a mistake and apologized profusely. Oh well water under the bridge, we know we won, don't need no stinkin badge to remind us.
One of the best dump type cakes i made was with some fresh peaches. Slice and peal some real peaches not those dry pithy things that I can't gag down. Put the slices in a ziplock bag add some sugar. how much? I don't know, enough I guess. Let that stew in its own juice for a few hours or so. Mix up some white cake batter, pour it in the DO then put the peaches and the juice that develops on the top to settle to the bottom.
yum yum
Randy