Monday, May 17, 2010

Incredible Chocolate Cobbler

Samuel's eyes bugged out of his head last night when I handed him a warm bowl filled with this yummy, chocolate goodness, vanilla ice cream slowly melting, puddling beside the crunchy topping.
I found the original recipe on Tasty Kitchen blog, as usual I reduced the sugar slightly. To view the original click here.
 For bottom layer:
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
4 Tablespoons cocoa 
1/2 cup sugar
½ cup milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
For top layer:
1/2 cup sugar
4 tablespoons cocoa
½ cup light brown sugar, packed
1-½ cup hot water
 Preheat oven to 350F degrees.
First stir together the flour, baking powder, salt, 4 tablespoons of the cocoa, and 1/2 cup of the white sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture.
Mix until smooth.
 Pour the mixture into an ungreased 8-inch baking dish or any 8 cup baking dish or casserole.

In a separate small bowl, mix the remaining 1/2 cup sugar, the brown sugar, and remaining 4 tablespoons of cocoa. 
Sprinkle this mixture evenly over the batter.
 Pour the hot water over the dry mixture. DO NOT STIR!
 Bake for about 40 minutes or until a pick comes out clean from the crust. 
 Wow! And the aroma from the oven was wonderful.
Just needs ice cream.


  1. I wonder if I can get B to eat this?

  2. Make it in smaller dishes, then if he won't freeze the others for a rainy day. Much like today ;)

  3. I'm not a huge fan of chocolate, but I loved this!