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Dutch Oven Mississippi Mud Cake

Servings 6 people

Ingredients

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

Topping

  • 10 oz semi-sweet chocolate chips (1 bag)
  • 3/4 cup pecans chopped

Mud

  • 1/2 cup cocoa powder
  • 2 cup brown sugar
  • 1 cup water hot
  • 2 tsp vanilla
  • 1 tsp cinnamon

Instructions

At Home

  • 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.

At Camp

  • 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.

Notes