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Old 01-15-2007, 05:01 AM   #1
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Question Need recipe for a Dutch Oven

G'Day out there,
I'm looking for a recipe in making either a chocolate cake or pudding in a Dutch Oven.

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Old 01-15-2007, 05:08 AM   #2
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Hi and welcome to DC! You can find some chocolate recipes in here.
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Old 01-15-2007, 05:23 AM   #3
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thanks for recipes

Thanks for that bouf06 this has helped me alot. Any other places you now of let me know.
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Old 01-15-2007, 05:39 AM   #4
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You are most welcome! More recipes coming your way!!
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Old 01-15-2007, 06:05 AM   #5
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Quote:
Originally Posted by TreeMan
G'Day out there,
I'm looking for a recipe in making either a chocolate cake or pudding in a Dutch Oven.
A camping oven or in your kitchen? Or if in your kitchen, is there a particular reason for needing to do it that way. No regular oven?

This question has been asked before and while a pudding can be made by heating over the heat source (like a stove eye), a cake requires heat more or less all around it.
SO if the goal is a cake without a kitchen oven, it will be hard to do it in a dutch oven unless using charcoal and the type of Dutch ovens with flat tops for camping use.
In camping books there are recipes for adapting home style Dutch ovens (with domed lids) by inverting the lid and putting the coals on that for the top heat source. But the cake may touch the top and stick.

I guess we need more information about the hows and whys of the question. And there is another thread somewhere.
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Old 01-16-2007, 10:11 AM   #6
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Here is a link to a Dutch Oven chocolate cake recipe:

Byron's Dutch Oven Recipes - Chocolate Lovers Delight

This site has a lot of good Dutch Oven recipes.
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Old 01-16-2007, 10:24 AM   #7
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* Exported from MasterCook *

Chocoholic’s Cake

Recipe By :
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 (18.25-ounce) package plain devil's food cake or dark chocolate fudge cake mix
1 (3.9-ounce) package chocolate instant pudding mix
4 large eggs
1 cup sour cream
1 cup chocolate milk
1 cup semisweet chocolate chips
1 tablespoon vanilla
1/2 stick butter
Icing:
1 (14-ounce) can Eagle Brand sweetened condensed milk
1 cup semisweet chocolate chips
1 stick butter
1 teaspoon vanilla
1 cup chopped pecans

Preheat a 12-inch Dutch oven with 8 coals on the bottom and 16 on top. Put the 1/2 stick of butter in the oven to melt. In a 1-gallon ziplock bag, mix together cake ingredients. When the butter is melted, cut a corner off the bag and squeeze the contents into the Dutch oven. Cook until a toothpick inserted into the cake comes out clean, about 30 to 40 minutes. After the cake is done, either remove the cake from the oven to cool or leave the lid of the oven ajar to cool the cake. While the cake is cooling, in a smaller Dutch oven or pot add the condensed milk, chocolate chips, and stick of butter, and stir until the ingredients are combined. Stir in the pecans and vanilla. Pour the icing over the cake and spread evenly.

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