Dutch oven hot fudge pudding

 
                        DUTCH OVEN HOT FUDGE PUDDING
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cake Mix
    2       c            Flour
    4       ts           Baking Powder
      1/2   ts           Salt (Optional)
    1       c            Granulated Sugar
    6       tb           Cocoa
      1/3   c            Dry Milk Powder
    4       tb           Margarine Or
                         Vegetable Shortning
    2       c            Chopped Nuts (Optional)
                         Fudge Topping
    1 1/3   c            Brown Sugar
      2/3   c            Cocoa
                         At The Camp Site
    3 1/2   c            Hot Water
                         Charcoal Or Alder Coals
 
   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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