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Chocolate Cobbler




Source of Recipe


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List of Ingredients







Serves 12.

1 1/2 sticks butter (I used a little less.)
1 1/2 cups self-rising flour
1 1/2 cups sugar
1 1/2 tsps. vanilla (original recipe called for 1 1/2 tbls.)
3/4 cup evaporated milk (small can)

Chocolate topping:
3/4 cup sugar
7 tbls. cocoa
1 1/2 cups warm water

1. Put butter in 9x13-inch (See note.) ungreased baking pan and put pan in oven for butter to melt while oven preheats to 350 degrees.

2. Meanwhile, in medium mixing bowl, combine flour, sugar, vanilla and evaporated milk. Stir to blend well. Batter will be stiff. Spoon batter over the melted butter in cake pan. Do not stir. Set aside while preparing Chocolate Topping.

3. To make the topping: In small mixing bowl, combine sugar and cocoa. Use a spoon or whisk to blend the dry ingredients together. Sprinkle the dry mix over the batter in the pan.

4. Pour warm water over the top of the batter and chocolate mix. Do not stir.

5. Bake in preheated 350-degree oven for about 35-45 minutes.

Note: The chocolate sauce will look thin when you take it out of the oven, but it thickens as it cools. Serve with a scoop of vanilla ice cream, if desired. The recipe calls for baking in a 9x13-inch pan, which produces a rather thin cake layer. If you prefer a little thicker cake layer, bake it in a 9x11-inch pan.; you may need to adjust the baking time a little. This can be served warm or cooled.

Recipe