"It's impossible to resist the flavorful chocolate sauce that appears when this delightful cake bakes," remarks Margaret McNeil of Germantown, Tennessee.
- 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
- 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.
Originally published as Chocolate Cobbler in Taste of Home June/July 2000, p66
Reviews for Chocolate Cobbler
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review