Oh my goodness, I have a favorite new dessert! This cobbler is wonderful. It is cake on the top and a layer of fudgey goodness on the bottom. I do want to mention that is not overly sweet. The recipe uses cocoa powder and not chocolate, so it has an old fashioned taste to it. But warm out of the oven, with a scoop of vanilla ice cream on the side, it is a perfect way to end a meal. I will definitely be making this again in the future.
Chocolate Cobbler
1 Cup self Rising Flour
3/4 Cup sugar
2 Tablespoons Cocoa
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)
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)
Mix together flour, sugar, and cocoa. Add milk, vanilla, oil, and nuts (if using). Mix well. Pour into greased 8×8 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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