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Go60 YUM - recipes and the joys of dining
Share your recipes March 2017

Food Ventures

Chocolate Cobbler

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(Courtesy of Sunday Dinner in the South, Nelson Publishing) Yield: 8 to 10 servings


1 cup (2 sticks) butter

1 & ½ cups self-rising flour

2 & ½ cups sugar, divided

¾ cup milk

1 tablespoon pure vanilla extract

6 tablespoons unsweetened cocoa

2 cups water

Vanilla ice cream

 

Place the butter in a 9 x 13-inch baking dish and let it melt in the oven while it preheats to 350 degrees. In a medium bowl, combine the flour, 1 & ½ cups of the sugar, milk, and vanilla until well blended. In a small bowl combine the remaining 1 cup sugar and cocoa.

When the butter has completely melted, remove the dish from the oven and pour the flour mixture over the top. Do not stir. Sprinkle the cocoa mixture over the top. Gradually pour the water over the top. Do not stir. Bake for 35 to 40 minutes or until lightly browned. Let stand 5 minutes before serving warm with vanilla ice cream.

 


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Glass, Chocolate, and Pasta

 

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