Lisas Chocolate Cobbler Recipes
CHOCOLATE COBBLER
Rich, wonderful old-timey like cobbler!!!! Great for potlucks and get-togethers. Fast, easy and always a hit! Great with ice cream!!
Provided by dylansmom
Categories Desserts Cobbler Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
- In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
- Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
- Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 58.1 g, Cholesterol 24.1 mg, Fat 9.6 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 268.2 mg, Sugar 44.6 g
LISA'S CHOCOLATE COBBLER
My family loves chocolate cobbler. It is so simple and easy to make it. They are so delicious and sweet.
Provided by Lisa Johnson
Categories Other Desserts
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.
- 2. First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
- 3. Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
- 4. Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.
- 5. In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
- 6. Pour the hot tap water over all. DO NOT STIR!
- 7. Bake for about 40 minutes or until the center is set.
- 8. Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.
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