Dutch Oven Mississippi Mud Cake
A yellow cake with gooey chocolate "mud" seeping through it. Garnished with pecans and melted chocolate chips.
Servings 6 Servings
Ingredients
Cake
- 2 Cups all purpose flour
- 1 1/2 Cups granulated sugar
- 1 TBSP baking powder
- 1/2 Cup dry milk powder
- 3/4 Cup water
- 1/2 Cup oil
- 3 eggs
- 1 tsp vanilla
Topping
- 10 oz semisweet chocolate chips
- 3/4 Cup pecans
Mud
- 1/2 Cup cocoa powder
- 2 Cups brown sugar
- 1 Cup hot water
- 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, oil, eggs and vanilla) in a separate gallon zip top bag.
At Camp
- Start your charcoal. You'll need about 26 briquettes.
- 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: In a bowl, add the rest of the cake ingredients (water, oil, eggs, vanilla) to the dry mix you made at home. Stir together. Pour into the dutch oven.
- Prepare the mud: In the same bowl, mix the dry mud mix you prepared at home with the hot water and vanilla. (In a pinch, we have used cold water and just mixed the mud really well.) 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 almost done, sprinkle chocolate chips and pecans on top of cake, cover and let that melt for about 5 minutes. Serve warm.