Dutch oven hot fudge pudding

8 Servings

Ingredients

Quantity Ingredient
Cake Mix
2 cups Flour
4 teaspoons Baking Powder
½ teaspoon Salt (Optional)
1 cup Granulated Sugar
6 tablespoons Cocoa
⅓ cup Dry Milk Powder
4 tablespoons Margarine Or
Vegetable Shortning
2 cups Chopped Nuts (Optional)
Fudge Topping
1⅓ cup Brown Sugar
⅔ cup Cocoa
At The Camp Site
3½ cup Hot Water
Charcoal Or Alder Coals

Directions

Make the cake mix and fudge topping at home and pack into ziplock bags for the camping trip. Mix together the cake mix ingredients except the nuts. Use a pastry cutter to cut the margarine into the dry ingreadients until the consistency is that of a meal.. Add the nuts to the mixture after cutting in the margarine to make the process easier. Place the mixture in a zip lock bag squeezing out as much air as possible. Mix the fudge topping together and put into a zip lock bag removing as much air as possible. At the camp site,start the charcoal allowing about 12 coals for the bottom and 20 for the top. Mix the cake mix with 1 cup of cold water and mix until the dry mix is moistened. Put the cake batter on the bottom of the dutch oven, spreading it level over the bottom. Shake the fudge topping materials over the top of the batter, and carefully pour the hot water over thetopping to wet it all. Put the lid on the dutch oven and bake for 45 minutes. The cake rises ! ! to the top and the fudge sauce to the bottom as it bakes. Watch the bottom heat to avoid burning the bottom. Cool to taste and eat.

Recipe By : Ken Vaughan

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