This moist cake cooks in its own fudge sauce!

Ingredients:

• 1 1/2 cups water
• 1/4 cup cocoa powder
• 1 cup brown sugar
• 10 oz. miniature marshmallows
• 1 chocolate cake mix, prepared as directed
• 6 oz. semisweet chocolate chips

Preparation:
Line the bottom and sides of a 12 inch dutch oven with heavy foil if desired. In a small mixing bowl, combine the water, cocoa powder, and sugar and stir until the cocoa and brown sugar are thoroughly incorporated. Pour this mixture into the dutch oven. Don’t worry if this looks REALLY soupy. That’s how it’s supposed to look.

Add the marshmallows and spread them out evenly over the cocoa mixture. Carefully pour the prepared cake mix over the marshmallows, making sure that all the marshmallows are covered by cake mix. Finally, sprinkle the chocolate chips over the cake mix.

Cover the oven and bake with 8-10 briquettes bottom heat and 14-16 briquettes top heat for 60 minutes. The result will be a very moist chocolate cake with a fudge sauce at the bottom of the oven.

If you’re feeling brave, you can put a large cutting board over the top of the oven, and quickly invert the oven. Any fudge sauce remaining in the oven should be spooned out over the cake.  (If you didn’t use foil, run a rubber spatula around the outside of the cake to loosen it before inverting.)

Serve warm with vanilla ice cream or whipped cream.