Chocolate Pecan Cobbler Paula Deen Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Put the butter in an 8 by 8-inch baking dish and put the dish in the oven until butter is melted, about 3 to 4 minutes. Remove the baking dish from the oven and set aside.
• In a medium bowl combine 3/4 cup of the sugar, the flour, and 2 tablespoons cocoa.
• Add the milk and vanilla, whisking until smooth.
• Pour over the melted butter in the baking dish.
• In a separate medium bowl, combine the remaining 1 cup of sugar, remaining 4 tablespoons of cocoa, the pecans, and toffee bits; sprinkle evenly over the sugar mixture.
• Slowly pour boiling water over top of the cobbler.
• Bake until top of the cobbler looks set, about 40 to 50 minutes.
• Serve warm with ice cream, Caramel Whipped Cream and pecans, if desired.
• To make the Caramel Whipped Cream: Combine the cream and sugar in a medium bowl and beat with a whisk or beater until soft peaks form. Add the caramel syrup, and lightly fold together.

Steps:

• 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° until top of cake springs back when lightly touched, 40-45 minutes. Serve warm, with ice cream if desired.

Steps:

• Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes. Meanwhile, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until combined., Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on wire rack for 30 minutes (cobbler will thicken upon cooling). Serve warm, with ice cream if desired.

Steps:

• 1. PREHEAT OVEN TO 350. PLACE BUTTER IN AN 8X8 BAKING DISH PLACE IN OVEN UNTIL BUTTER IS MELTED. REMOVE DISH FROM OVEN AND SET ASIDE. IN A MEDIUM BOWL, COMBINE 3/4 CUP OF SUGAR, FLOUR, AND 2 TABLESPOONS COCOA. ADD MILK AND VANILLA, WHISKING UNTIL SMOOTH. POUR OVER MELTED BUTTER IN DISH. IN A SPEARATE MEDIUM COMBINE PECANS, TOFFEE BITS, REMAINING 1 CUP SUGARAND REMAINING 4 TABLESPOONS COCOA; SPRINKLE OVER BATTER. SLOWLY POUR 1 1/2 CUPS BOILING WATER OVER TOP OF COBBLER. BAKE 40-50 MINUTES OR UNTIL TOP APPEARS SET. SERVE WARM WITH ICE CREAM AND PECANS IF DESIRED.