Home » Recipes » August 2006 Issue » CHOCOLATE COBBLER

CHOCOLATE COBBLER

CHOCOLATE COBBLER
CHOCOLATE COBBLER

CHOCOLATE COBBLER

Ingredients

1 stick margarine
2 cups self-rising flour
3 1/2 cups sugar, divided
1/2 cup, plus 3 tablespoons cocoa, divided
1 cup milk
2 teaspoons vanilla flavoring
1/2 cup chopped pecans, optional
3 cups boiling water

Preparation

Melt margarine in a 9-inch by 13-inch baking dish. In a bowl, combine flour, 1 1/2 cups sugar, 3 tablespoons cocoa, milk and vanilla. Spoon into baking dish over melted margarine, but do not stir. Mix 2 cups sugar and 1/2 cup cocoa together and sprinkle over batter. Also, sprinkle on pecans if desired. Pour boiling water over; do not stir. Bake at 350 degrees for 30-35 minutes. Do not overcook; cobbler will be cake-like in the middle and syrupy around the edges. Cool slightly; serve warm in dessert dishes or small bowls. Recipe can be halved for a small group and is delicious served topped with vanilla ice cream.