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Chocolate Cobbler Recipe

Chocolate Cobbler Recipe

"It's impossible to resist the flavorful chocolate sauce that appears when this delightful cake bakes," remarks Margaret McNeil of Germantown, Tennessee.
TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD:6-8 servings


  • 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


  • 1. 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.

Reviews for Chocolate Cobbler

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Reviewed May. 21, 2013

"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 May. 2, 2011

"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 Dec. 25, 2010

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

Reviewed Dec. 14, 2009

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

Reviewed May. 4, 2009

"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 Sep. 28, 2008

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

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