Step 1

You will need to allow the campfire to burn down to a nice bed of coals. I would suggest using a grate over the coals to allow for a steady cook surface.

Step 2

Heavily coat a 10 to 12-inch cast-iron skillet with vegetable shortening. Dust the pan with 2 to 3 tablespoons of all-purpose flour, and set it aside.

Step 3

In a medium-sized mixing bowl, whisk together the all-purpose flour, ¼ cup cocoa powder, granulated sugar, and baking powder.

Step 4

In a smaller mixing bowl, whisk together the milk, melted butter, and vanilla extract.

Step 5

Stir the wet ingredients into the dry ingredients until well incorporated.

Step 6

Evenly spread the batter in the bottom of the prepared skillet.

Step 7

Evenly sprinkle the chocolate chips over the top of the batter.

Step 8

In a small mixing bowl, whisk the brown sugar and remaining ¼ cup cocoa powder. Evenly sprinkle the brown sugar mixture over the top of the chocolate chips.

Step 9

Carefully pour the hot water over the top of the brown sugar mixture.

Step 10

Place the skillet on top of the grate over the hot bed of coals. Allow the cake to cook uncovered for 55 to 60 minutes until the cake has formed a dry top and a bubbly, pudding-like bottom. Drizzle with caramel sundae sauce. Serve while hot.