Chocolate Cobbler

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Executive Chef
Jun 3, 2004
Chocolate Cobbler

6 tablespoons butter
1 cup self-rising flour
3/4 cup sugar
1/2 cup chopped pecans
1 1/2 tablespoons baking cocoa
1/2 cup milk
1 teaspoon vanilla
1 cup sugar
1/4 cup baking cocoa
1 1/2 cups boiling water
Premium vanilla ice cream for accompaniment
Hot fudge sauce for accompaniment

Preparation Instructions:
Melt the butter in a 13 x 9 x 2-inch baking pan in a 350*F (175*C) oven

Combine the flour, 3/4 cup sugar, pecans, 1 1/2 tablespoons baking cocoa, milk and vanilla in a small bowl; spoon mixture over the melted butter. Do not stir to mix.

Mix the 1 cup sugar and 1/4 cup baking cocoa together and drizzle over the batter. Do not stir to mix.

Next, pour the boiling water over the top. Do not stir to mix.

Bake at 350*F (175*C) for 30 minutes. Cool completely on wire rack.

Serve with vanilla ice cream and topped with hot fudge sauce. Makes 15 servings.

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