Chocolate Cobbler

You will not believe this recipe!  Once you read the directions, you’ll wonder how it will even work?  But it will, and deliciously!  Follow the directions exactly and you’ll have a wonderful warm fudgy cobbler with a chocolate sauce that can be whipped up in no time.  Ice cream is a must on top of the warm cobbler.   This recipe makes an 8 x 8 inch square pan, but if you need more servings, I’ve had good results in multiplying the ingredients enough times to make a large food service size pan suitable for 25 servings.  If you want to make a 9 x 13 size dish, just double the ingredients listed.

Ingredients:

1 cup self-rising flour

1/2 cup white sugar

2 Tablespoons cocoa and 1/4 cup cocoa

1/2 cup milk

3 Tablespoons oil

1 cup packed brown sugar

1  3/4 cups hot tap water

Preheat oven to 350 degrees.  Mix the self rising flour, white sugar, and 2 Tablespoons of cocoa in a bowl.

Stir in the milk and oil and stir until smooth.

Pour into a greased 8 x 8 inch baking dish. Batter will be thick, just spread it around to cover the bottom of the pan.

Combine the brown sugar and the 1/4 cup cocoa (I used the same bowl to save on the dirty dishes) and sprinkle evenly  over the batter in the dish.

Now here’s the crazy part, pour 1 3/4 cups hot water over the brown sugar cocoa mixture.  DO NOT STIR.  Just pour it on top and put it in the oven to bake.

Bake at 350 degrees for 40-45 minutes or until top of cake springs back when lightly touched.  The underneath will be like chocolate syrup but the top will be cake-like.

Serve warm with ice cream.

Here’s a printable version with no pictures:

Ingredients:

1 cup self-rising flour

1/2 cup white sugar

2 Tablespoons cocoa and 1/4 cup cocoa

1/2 cup milk

3 Tablespoons oil

1 cup packed brown sugar

1  3/4 cups hot tap water

Preheat oven to 350 degrees.  Mix the self rising flour, white sugar, and 2 Tablespoons of cocoa in a bowl.  Stir in the milk and oil and stir until smooth.  Pour into a greased 8 x 8 inch baking dish.  Batter will be thick, just spread it around to cover the bottom of the pan.  Combine the brown sugar and the 1/4 cup cocoa (I used the same bowl to save on the dirty dishes) and sprinkle evenly  over the batter in the dish.  Now here’s the crazy part, pour 1 3/4 cups hot water over the brown sugar cocoa mixture.  DO NOT STIR.  Just pour it on top and put it in the oven to bake.  Bake at 350 degrees for 40-45 minutes or until top of cake springs back when lightly touched.  The underneath will be like chocolate syrup but the top will be cake-like.  Serve warm with ice cream.