Harris Family Recipes

1 chocolate fudge cake mix
1 can of sweetened condensed milk
3/4 cup of caramel ice cream topping
1 8oz tub of Cool Whip

Garnish:
additional caramel ice cream topping
chocolate ice cream topping
chocolate bar, made into curls or grated (You can do this easily with a
vegetable peeler.)

Make cake as directed on box for a 9×13 pan.
After cake is baked, remove from the oven and let cool for 15 minutes.
Poke holes all over the entire cake using the end of a wooden spoon.
Pour the sweetened condensed milk and caramel ice cream topping over the
cake, allowing it to seep into the holes.
Cover and refrigerate overnight (or minimum of 4 hours, longer is better).
Top with Cool Whip.
Garnish by drizzling ice cream toppings over the Cool Whip.
Add chocolate bar curls or grated chocolate over all.
Refrigerate leftovers.

Cake
1 Chocolate Fudge cake mis; prepared as directed

Mud
1/2 cub cocoa powder
2 cups brown sugar
1 cub hot water
2 tsp. vanilla
1 tsp. cinnamon

Topping
10 oz bag semi-sweet chocolate chips
3/4 cup chopped pecans
3/4 bag mini marshmallows

Dutch Oven Method: Line the bottom and sides of a 12″ Dutch oven with heavy foil.  To the oven add prepared cake mix.

Home oven Method: grease a 13 x 9 cake pan. Add prepared cake mix to the pan.

Prepare The Mud: In a separate bowl combine all “Mud” ingredients and stir until well mixed.  Pour “Mud” mixture over the cake batter.

Bake Dutch Oven: Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-90 minutes replenishing coals after 60 minutes if cake is not done.  Sprinkle “Toppings” over top of cake about 5 minutes before cake is done.

Bake Home Oven: Bake in preheated oven at 350° for 35-40 minutes.  Sprinkle “Toppings” over top of cake about 5 minutes before cake is done.

Serves: 10-12

Note: For 14″ Dutch Oven, double cake mix, Mud and coals.