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

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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