Mix the dry ingredients for the cake in a gallon zip top bag.
Mix the dry ingredients for the mud (leaving out the water and vanilla) in a separate gallon zip top bag.
Line the bottom and sides of a 12″ Dutch oven with heavy foil. I had to use two pieces of foil to cover the whole Dutch oven. I wrapped the seam between the two pieces two or three times to keep it from leaking.
Prepare the cake: mix in the rest of the cake ingredients to the dry cake mix you made in step 1 above. Pour into the dutch oven.
Prepare the mud: In the same bowl mix the dry mud mix from step 2 with the hot water and vanilla. Pour mud mixture over cake batter.
Bake: Cover the dutch oven and bake using 8-10 briquettes on bottom and 14-16 briquettes on top for 45 or until the cake is set. Rotate the dutch oven and lid every 10-15 minutes.
When cake is done, sprinkle chocolate chips and pecans on top of cake, cover and let that melt for about 5 minutes. Serve warm.