Wednesday, October 29, 2008

Chocolate Cobbler ~ 2 Recipes

Chocolate Cobbler
Yields: 8 servings

6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons
unsweetened cocoa powder
1/2 cup milk 1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa
1 1/2 cups boiling water

1. Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
2. In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
3. Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
4. Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.
ALL RIGHTS RESERVED © 2008 Printed from 10/29/2008

Chocolate Cobbler

Melt 2 sticks of margarine in a 9x13x2" pan. In a bowl, mix 1 1/2 cups of sugar, 1 1/2 cups of self-rising flour, 3/4 cup milk, and 2 teaspoons vanilla flavoring.(I used Kay's Watkins vanilla). Drizzle this over the melted margarine. Mix 6 tablespoons cocoa and 1 cup sugar. Sprinkle this over mixture in pan. Pour 1 3/4 cups of water over the top slowly. Make sure all is wet. I use a spoon and press lightly. Don't stir.

Bake at 350*F oven for 20-25 minutes (I cooked about 30 minutes). The mixture should be moist.
Barbara Hudson

*This was the first recipe I used and I followed the lead of my dear friend, Barbara:) She used the dark cocoa powder so I tried it on this and it was really GOOD! I'll post pictures the next time I make it. We topped this recipe with whipped topping.

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