FOOD CALCULATOR
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General
Ingredients 10 servings
Chocolate Cake Mix (15.25 oz)
1.0
box(es)
Gluten-Free, Dairy-Free Chocolate Cake Mix (15.25 oz)
1.0
box(es)
Instant Chocolate Pudding Mix (3.4 oz)
1.0
package(s)
Non-Dairy Instant Chocolate Pudding Mix
1.0
package(s)
eggs
4.0
whole
Liquid Egg Replacer
4.0
whole
Sour Cream
1.0
cup(s)
Non-Dairy Sour Cream
1.0
cup(s)
Powdered Sugar
0.5
cup(s)
Milk
0.5
cup(s)
Water
0.5
cup(s)
Semi-Sweet Chocolate Chips
2.0
cup(s)
Vegetable Oil
1.0
cup(s)
Whipped Cream (aerosol can) or shelf-stable
1.0
can(s)
Non-Dairy Whipped Cream
1.0
can(s)
Powdered Sugar
0.25
cup(s)
Dietary Restrictions
Eggs
Wheat / Gluten
Dairy
Recipe Instructions
PRE-TRIP PREP: None required. A legendary layover-day dessert — plan this for a camp night everyone will remember.
ON THE RIVER: Prepare 26 briquettes (12 below, 14 on top). Grease Dutch oven generously with butter. Mix cake mix, pudding mix, eggs, sour cream, oil, and water together until smooth. Fold in 75% of the chocolate chips. Pour batter into Dutch oven. Scatter remaining 25% chocolate chips on top. Cover and bake 45–55 minutes until top is set but center is still gooey and fudgy. Do NOT overbake — the gooey center is the point! Dust with powdered sugar. Serve directly from Dutch oven with whipped cream.
