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Chocolate Cobbler Recipe

Chocolate Cobbler Recipe photo by Taste of Home

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"It's impossible to resist the flavorful chocolate sauce that appears when this delightful cake bakes," remarks Margaret McNeil of Germantown, Tennessee.

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Chocolate Cobbler Recipe

Prep: 10 min. Bake: 40 min.

Yield: 6-8 Servings

10 40 50

Ingredients

1 cup self-rising flour
1/2 cup sugar
2 tablespoons plus 1/4 cup baking cocoa, divided
1/2 cup milk
3 tablespoons vegetable oil
1 cup packed brown sugar
1-3/4 cups hot water
Vanilla ice cream, optional

Directions

In a bowl, combine the flour, sugar and 2 tablespoons cocoa. Stir in milk and oil until smooth. Pour into a greased 8-in. square baking pan. Combine the brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over top (do not stir). Bake at 350° for 40-45 minutes or until top of cake springs back when lightly touched. Serve warm with ice cream if desired. Yield: 6-8 servings.

Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutritional Facts 1 serving (1 each) equals 267 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 198 mg sodium, 53 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chocolate Cobbler in Taste of Home June/July 2000, p66

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Reviews for Chocolate Cobbler

Chocolate Cobbler

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Reviewed on May. 21, 2013 by bbloves2bake

this is the best,i have been making this for years,i love it warm with melted butter,makes me think of momma's chocolate gravy!!!yummy!!!

Reviewed on May. 02, 2011 by kimbo268

Have been wanting to try this one and finally did tonight......It's a keeper!!!! Was it ever yummy!!! Will be making this one again!

Reviewed on Dec. 25, 2010 by jeannetteknudsen

Had it at a friends house and will be making it myself.

Reviewed on Dec. 14, 2009 by peggysuegriz

I found this recipe in the Taste of Home magazine about 5 years...Delish! Another keeper!

Reviewed on May. 04, 2009 by tgbvmb

I THOUGHT this recipe sounded great, then realized it's one of my family favorites with another name: we call it Brownie Pudding because it bakes up like brownies over a fudgy thick pudding. We double it and bake in a 13x9" pan, using 2 cups boiling water on the top, and never worry about leftovers: it's even better cold the next day!

Reviewed on Sep. 28, 2008 by JazziMay

This recipe is so good! My family is always excited when i make this for them.