Well; I finally decided to post one of my favorite recipes here at the Inn. You’ll find me subsisting off of this a few times a month, usually when I am lurking around Dragon Chat or other various sections of the Inn. Plus, it means you’re just 5 easy minutes away from chocolately goodness!

Feel free to share recipes of typical 'inn food' here if you'd like ~ I may add more later.

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Chocolate Cake in a Mug

• 4 Tablespoons flour
• 4 Tablespoons sugar
• 2 Tablespoons baking cocoa
• 1 egg
• 4 Tablespoons milk
• 3 Tablespoons oil
• 3 Tablespoons chocolate chips (optional)
• splash of vanilla

Pick out a mug! Mix dry ingredients. Add egg and mix. Pour in milk and oil. Add chocolate chips and vanilla and mix. Microwave for 3 minutes at 1000 watts (usually the standard on most microwaves). Cake may rise over top of mug – its okay!
Cool. Yum!

Celeste’s Note: I usually pour Hershey’s syrup over mine for extra chocolately goodness.

This thread is going to get me killed in a kitchen fire.

Don't use an aluminum mug in the microwave.

^_^

I use this with my scouts and I only do it in a cast iron Dutch Oven. It's incredibly easy with no mixing involved. Canned fruits are dumped into a baking pan, topped with cake mix, butter, and nuts, then baked. The result is something in between a cake and a cobbler, and amazingly delicious.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:

1 (21 ounces) can prepared more fruit cherry pie filling
1 (18.25 ounces) box chocolate cake mix
2 sticks of butter or margarine, each cut into 12 slices
1/4 cup chopped nuts (your choice - optional)

Preparation:
Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.

Dump cherry pie filling in Dutch Oven, baking dish or pan and spread it out evenly.

Sprinkle the cake mix evenly over the cherry.

Cut butter into slices with a butter knife and place slices evenly over cake mix.

Sprinkle nuts on top if you're using them.

Bake for one hour. Use heavy oven mitts to remove the dump cake from oven or let your older helper do it.

To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.

Yield: about 10 to 12 servings

Note: For outdoor Dutch Oven cooking use charcoals, 14 on the top and 7 underneath. That gives about 325 -375 degrees depending on quality of charcoal.

hooray! In our scout troop, we used to call that "dump cake" because you just dump it all into that dutch oven, say presto chango, and get a delicious dessert out of it!

Yep, that's what we call it too. And you can use any pie fruit or any cake mix.

I used it to get them interested in cast iron cooking.

I haven't made dump cake in ages!

Those mugs sound good ! I am so trying this tomorrow!

This is great on campouts and it'll go with the Dump Cake.

Start heating a coffee pot of water. In a small bowl use 1 tablespoon of regular grind, high-grade, fresh coffee for each cup, plus a couple extra for the pot. Stir one egg into the coffee, shell and all, until the egg is thoroughly mixed and the coffee is moist.

The water should now be at a rolling boil. Dump the coffee into the boiling water and let it "roll" gently for a minute or so but no longer! Set the pot back off the heat and dash in a cup of cold water. This settles the grounds.

The prime shortcoming of this method is that a small quantity is difficult to brew, but hey, who needs less than 16 cups. This recipe can be found in an old cookbook called " Family Campers' Cookbook" by Bill Riviere.


BTW, it gets its name from how the pile of grounds looks when you dump it out after the coffee is gone. The egg congeals the grounds into a big black lump.