Dessert bakes in a dutch oven up at camp while you bake on the beach by the lake.
Dutch Oven Double Fudge Chocolate Volcano Dessert
Ingredients:
1 C. all purpose flour
¾ C. granulated sugar
2 T. cocoa
2 t. baking powder
¼ t. salt
½ C. milk
2 T. vegetable oil
1 t. vanilla
1 C. chopped nuts (optional)
1 C. mini marshmallows (optional)
1 C. packed brown sugar
¼ C. cocoa
1 ¾ C. hottest tap water (may end up using less)
(For 12”dutch oven, double all ingredients except tap water and marshmallows)
Directions:
Mix flour, sugar, 2 T. cocoa, baking powder and salt.
Add milk, oil and vanilla and mix with large fork until smooth.
Mix in nuts and marshmallows. (optional)
Spread mixture in dutch oven.
Sprinkle top with brown sugar and ¼ C. cocoa.
The mix produces a top layer of chocolate cake with an underlying layer of fudge.
The thickness, or conversely the thinness, of the fudge is controlled by the amount of tap water you use. Less water equals thicker fudge.
Baking:
Line the outside edge of the lid with briquettes plus four in the middle of the lid.
Place 4-5 briquettes under the dutch oven. (When using Kingsford briquettes, you will not need to add any briquettes.)
Check the dessert after 50 minutes of bake time.
The cake should look like the top of any cake mix when done.
There will be several bubbling “volcano” pots of fudge.
Not done: Put the lid back on the dutch oven and let the briquettes burn themselves out.
Done: Take the briquettes off the dutch oven, set aside and allow a little time to cool.