Ingredients

From the Dutch Oven World Championship at the Festival of the American West in Wellsville:

1 3/4 cup sugar
2 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 3.9-ounce box instant chocolate pudding mix
1 teaspoon salt
3 eggs
3/4 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla
1 cup boiling water

Spray Baker's Joy non-stick vegetable spray in a 12-inch Dutch oven. In large bowl, mix sugar, flour, cocoa, soda, pudding mix and salt. Add eggs, milk, oil and vanilla; beat with hand mixer for 5 minutes or until smooth. Stir in water. Pour batter into Dutch oven. Bake at 350 degrees (9 coals bottom and 15 coals on top) 40-50 minutes or until wooden toothpick comes out clean. Cool 15 minutes; invert on cool lid or wire rack. Cool completely before frosting with Butter Cream Frosting. Garnish with raspberries and mint leaves.

Butter Cream Frosting:

2 sticks margarine or butter, softened
6 cups powder sugar
1 cup cocoa
1/2 cup cream or half-and-half cream
2 teaspoons vanilla
1/3 teaspoon salt

Directions

In small bowl with hand mixer, beat margarine. Blend in salt, sugar and cocoa alternately with cream, beating well after each addition until smooth and of spreading consistency. Blend in vanilla. Add more cream if needed.