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Chocolate cobbler
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| Mine is very similar to yours. May I share it? I am like Paula Deen in that I can’t cook anything without butter! I begin by melting 1 stick of butter in my dish while the oven is preheating. I pour the wet ingredients into the butter, distributing the length of the 9 x 13 dish. Then I sprinkle the dry ingredients (I use regular sugar, not brown) up and down the length of the wet stuff and then pour the (2 cups boiling) water in. It is done in 30 minutes at 350 degrees. It is my #1 dish for church dinners. Chocolate Cobbler Ingredients | |
| 1 Cup | self Rising Flour |
| 3/4 Cup | sugar |
| 2 Tablespoons | Cocoa |
| 1/2 Cup | Milk |
| 1 teaspoons | Vanilla |
| 2 Tablespoons | Vegetable Oil |
| 3/4 Cup | Brown Sugar |
| 1/4 Cup | Cocoa |
| 1 3/4 Cup | hot tap water |
| 1 Cup | chopped pecans, (optional) |
Instructions
Mix together flour, sugar, and cocoa. Add milk, vanilla, oil, and nuts (if using). Mix well. Pour into greased 8x8 inch pan. Mix 3/4 C brown sugar and 1/4 C cocoa together. Sprinkle over batter. Pour, very slowly, hot tap water over dry mixture and batter. Bake in 350 oven for forty to forty five minutes.
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