This chocolate-and-pecan-covered yellow cake with a chocolate-cinnamon swirl is incredibly easy to make, but has a gourmet taste.

Ingredients:

• 1 yellow cake mix, prepared as directed
• 1/2 cup cocoa powder
• 2 cups brown sugar
• 1 cup hot water
• 2 tsp. vanilla
• 1 tsp. cinnamon
• 10 oz bag of semi-sweet chocolate chips
• 3/4 cup chopped pecans

Preparation:
Line the bottom and sides of a 12-inch dutch oven with heavy foil if desired. Pour the prepared yellow cake mix into the bottom of the dutch oven.

In a medium bowl, combine the cocoa powder, brown sugar, hot water, vanilla, and cinnamon. Stir until well mixed. Pour this mixture over the cake batter to make the “mud” swirl.

Cover the dutch oven and bake with 8-10 briquettes bottom heat and 14-16 briquettes top heat for 60 to 90 minutes, replacing the coals after 60 minutes if the cake is not done. About 5 minutes before the cake is done (when the cake springs back when lightly touched but the top is not yet brown), sprinkle the chocolate chips and pecans on top of the cake. Replace the lid and cook until the chocolate chips are melted.

Sprinkle the cake with powdered sugar immediately before serving. Serve warm with whipped cream.

Serves 10-12