This is my go to dessert from the dutch oven. Most folks instantly gravitate to something like a peach cobbler, which is great and all, but anyone can open a can of peaches and dump in a cake mix and some butter. I don’t mean to rag on cobblers. I really like cobbler, and I’m sure we’ll be covering cobblers here in detail. However, if you put this cake and a cobbler next to each other in a gathering of people, this will be gone first. Wanna know why? I’ll tell you. Chocolate. And pecans.
Dutch Oven Mississippi Mud Cake
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tbsp baking powder
- 1/2 cup nonfat dry milk
- 3/4 cup water
- 1/2 cup oil
- 3 eggs
- 1 tsp vanilla
- 10 oz semi-sweet chocolate chips (1 bag)
- 3/4 cup pecans chopped
- 1/2 cup cocoa powder
- 2 cup brown sugar
- 1 cup water hot
- 2 tsp vanilla
- 1 tsp cinnamon
- 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.