No Foolin'! Chocolate Cobbler
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
This reminds me of the molten chocolate cakes that were all the rage a few years ago. But instead of having to bake them in individual ramekins, this recipe bakes in a square baking dish. That's much easier to transport to someone's house.
Chocolate Cobbler1 cup flour
2 tsp. baking powder
1/4 tsp. salt
7 tbsp. cocoa, divided
1 1/4 cups sugar, divided
1/2 cup milk
1/3 cup melted butter
1 1/2 tsp. vanilla
1/2 cup light brown sugar
1 1/2 cups hot tap water
Preheat oven to 350 degrees. 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.
Stir in the milk, melted butter and vanilla to the first mixture. Mix until smooth.
Pour mixture into a greased 9-inch-square baking dish.
In a separate small bowl, mix the remaining 1/2 cup white sugar, brown sugar and remaining 4 tablespoons (1/4 cup) cocoa. Sprinkle this mixture evenly over the batter. Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set. Serve warm with ice cream or whipped topping.
***Want a supper idea for this April Fool's Day? Tell your family you're serving Goop. It definitely tastes better than it sounds. Happy Weekend!
Respond to this Entry