CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-05-20
Serves: any
Prep Time: 60m+
Difficulty: average
Backpacking: No
Ingredients
- 1 1/2 c. flour
- 3 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp cocoa
- 1 1/2 c. sugar
- 3/4 c. milk
- 3 Tbsp melted butter
- 1 1/2 c. nuts (opt)
- 1 1/4 c. brown sugar
- 4 Tbsp cocoa
- 1/2 tsp cornstarch
- 2 1/2 c. hot water
Instructions
Mix together flour, baking powder, salt, 4 Tbsp cocoa, and sugar in a gallon sized ziplock bag before you leave home. At camp add milk, butter and nuts into bag and mix together. Dump into a 12 inch dutch oven. (Batter will be thick like brownies.) In another bag (marked to indicate that this bag is the pudding part) mix together brown sugar, 4 Tbsp cocoa, cornstarch, and hot (not too hot or it will melt the bag) water. Mix together and gently pour over the batter in the dutch oven. Put on lid and bake for about 45 minutes. Great alone or with whipped topping.
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