Chocolate Cobbler


1 cup self-rising flour
1¼ cup sugar, divided
7 tablespoons unsweetened cocoa powder, divided
⅓ cup chopped pecans
½ teaspoon salt
½ cup milk
2 teaspoons vanilla extract
6 tablespoons butter, melted
¼ cup packed brown sugar
1½ cups hot water
vanilla ice cream
pecans for garnish


Preheat oven to 350 degrees.
In a medium bowl, stir together ¾ cup sugar, self-rising flour, 3 tablespoons cocoa powder, pecans and salt.
Add milk and vanilla, stirring until smooth.
Pour melted butter into an ungreased 1½-quart baking dish.
Pour batter evenly over melted butter
In a small bowl stir together remaining ½ cup white sugar, ¼ cup brown sugar, and ¼ cup unsweetened cocoa powder. Sprinkle evenly on top of batter.
Pour not water evenly over top.
Bake for 35 to 40 minutes. Let stand 5 minutes before serving.
Top with vanilla ice cream and pecans to serve.

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