Chocolate Cobbler

Have you ever had a chocolate cobbler? 
It’s thick, dense, rich, warm, oozy-gooey, and
wonderful. And did I mention it makes it’s
 own chocolate fudge sauce?
You can whip one up anytime. It’s fast, it’s easy
and you probably have all the ingredients in
the house. Start by putting 6T of  butter
 in an 8X8 pan in a 350º oven
 while it preheats. Meanwhile,
mix the dry ingredients in a bowl.
Now whisk in the milk and vanilla. 
The batter will be thick.
Remove the pan with the now melted butter 
from the oven and scoop the batter on top. 
Do Not Mix!
Combine the 1 C sugar and 4 T cocoa and sprinkle
on top of the batter. Do Not Mix!
Now pour the 1-½ C boiling water evenly over 
the top. Do Not Mix!
It will remind you of making mud pies as a child.
Pop back in the 350º oven for 30-35 minutes or
until the top is set and your whole house
smells like chocolate heaven.
Ok, so this one is very similar to my
 Hot Fudge Sundae Cake. This cobbler uses
butter, so the flavor is richer.
Without ice cream for me.
With ice cream for Larry.
Scoop up the warm fudge sauce on the bottom.
 I reheat any leftovers in the  microwave. 
Gets it nice and warm and saucey again. 
it’s a nice recipe when you’re entertaining.
I think of it as an old-fashioned summer,
after a cook-out dessert. Great with ice 
cream or whipped cream and…
perfect with a tall glass of cold milk!
Chocolate Cobbler
6 T butter
1 C flour
½ C sugar
¼ t salt
2 T baking cocoa
2 t baking powder
 ½ c milk
 1 t vanilla
1 C sugar
4 T cocoa
(½ C chopped pecans, optional)
1-½ C boiling water 
Melt the butter in an 8X8 pan in
a 350º oven. Meanwhile combine
the flour, sugar, salt, cocoa, and baking
powder in a medium bowl. Whisk in the
 milk and vanilla until smooth. In another
small bowl combine the remaining 1 C sugar
and 4 T cocoa.  Pour the batter over the
melted butter, do mot mix. Sprinkle the sugar,
cocoa mixture evenly over the top, do not mix.
Pour the boiling water over the top, do not mix.
bake @350º for 30-35 minutes, until the top
 looks set. Let cool for 10 minutes and serve
warm with vanilla ice cream. Spoon the chocolate
 sauce from the bottom of the pan over each
 serving. *Double the recipe for a 9X13 pan
and bake for 40-45 minutes.


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