Chocolate Upside Down Cake Dutch Oven Recipe

Food Marketing
Ingredients:3 Tbsp butter (or margarine) or oil
1 cup flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
5 tsp dry cocoa powder
1/2 cup milk
1 tsp vanilla
1 cup chopped pecans or walnuts
1 cup water
1/2 cup sugar
1/2 cup brown sugar
1/4 cup dry cocoa powder
Instructions:Warm dutch oven over coals.
Melt 3 Tbsp butter in dutch oven and swirl around to cover sides.

In zip-loc, mix the flour, sugar, baking powder, salt, and cocoa. (Could do this beforehand)

In a bowl, combine flour mix with milk and vanilla. Pour in melted butter from dutch oven. (Just take what pours out, leaving the oven well-coated.)
Add nuts and stir well.

Pour batter into dutch oven.
Mix sugar, brown sugar, and cocoa in a zip-loc. (Could prepare beforehand)
Sprinkle sugar over top of batter.
Pour 1 cup of water over batter.

Bake at 350 degrees for 30 minutes. Check for doneness by inserting toothpick or similar into center of cake - if it comes out clean, it is done.

When done, remove from heat and remove lid for about 5-10 minutes to cool. Then, put lid on and turn cake over onto lid. If all goes well, it will fall onto lid, but you may loosen the cake with a knife before flipping.

Serves 6

All recipes use a 12-inch dutch oven, unless specified. If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.

Let me know how you enjoyed your Chocolate Upside Down Cake!
Send a photo of your meal so I can add it here.

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