Happy Spring, sweet friends! We had a family picnic Easter Sunday afternoon and I made “Chocolate Cobbler” at my husband’s request. This dessert is pure old-fashioned chocolatey gooey goodness with a delicious cobbler crust! It is made with simple ingredients that I invariably have on hand. You don’t even have to use a mixer, just a good whisk will do! I believe this is a depression era recipe, very old.
Now you know that this PW (pastor’s wife, not pioneer woman) would never lead you astray due to my Southern roots and hospitality and manners and all… You must trust me when I tell you that this recipe will DELIGHT your soul and impress your guests, truly it will. When you make it, I want to hear back from you! (The recipe is for an 8×8 casserole, but I “doubled” it in the picture above and pictures below…double the goodness.)
INGREDIENTS (in order of use):
1 stick of butter (I use salted)
1 cup of White Lily self-rising flour
3/4 cup white sugar
1 1/2 Tablespoons cocoa powder (I used Hersheys)
1/2 cup whole milk (2% is okay, but not preferred)
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup cocoa powder
1 1/2 cups boiling water
DIRECTIONS:
1. Preheat your oven to 350 degrees F.
2. Melt butter in an 8×8 inch baking dish while the oven preheats.
3. In a medium bowl, whisk together the 1 cup of White Lily self-rising flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa, getting out all the lumps.
4. Stir in milk and vanilla until smooth. Whisk well!
5. Spoon this batter over the melted butter in the baking dish, DO NOT STIR!
8. Slowly pour the boiling water over the top of the mixture. DO NOT STIR!
9. Bake until “set” for 30-35 minutes in the preheated oven. The crust will rise to the top.
It is wonderful just as it is, and also good served while still warm with a scoop of vanilla ice cream on the side, or some whipped cream.
Help! Mine didn’t work and I can’t figure out why. It was like a gooey brownie surrounded by choc sauce. Tasted great but didn’t have the “crust” and too much liquid. Has this ever happened to you? I’ve gone over the recipe several times and I don’t think I did anything wrong.
Lindsay – Two things could have happened. First, you didn’t use SELF-RISING FLOUR! It has to be self-rising flour. Second, your flour could be old! Check that and let me know! That exact thing happened to a friend of mine and she discovered she had used all-purpose flour instead of self-rising flour! Thank you for contacting me! Jan
Made this tonight & it sort of turned out like Lindsay’s. I had read the comments before I made it, so I knew I needed to use self-rising flour(bought new, expiration date in April 2021). Any other suggestions? Thanks for your pictures, mine looked like those each step of the way. By the way, we still ate it AND plan to make it again:)
Cherry – Sorry I missed responding to this! Have you made chocolate cobber in a while? As well as Self-Rising flour, be sure you use real butter and whole milk (or at the least 2%). And that boiling water at the end is critical! That’s what helps that gooey chocolate pudding set up. 🙂
Happy Baking,
Jan
Thank you for making me laugh, for making me smile and for sharing your family recipes. I miss all of those spiral bound cookbooks with everyone’s favorite recipes. I’m in Los Angeles where too many people think dessert is fruit. I love everyone of your recipes and laugh when I get compliments all the while thinking -well there is nothing like real butter or sugar along with years of love handed down from Sophie’s family.
Looks so good…going to treat my husband to this as his favorite anything is “chocolate”… Not that there will be much left but do you need to heat it up the next day?
Has anyone tried coconut sugar with this??
Jessie – I have not. But I did a little research and found this: https://www.spiceography.com/cooking-with-coconut-sugar/
It says it may be the same “sweetness” but you may have to check baking times. Let me know if you do make this with coconut sugar. I would love to know.
Happy Baking,
Jan
It’s always better heated up any time after you want to eat it again, but best right out of the oven with some vanilla ice cream!
Love you friend!
Jan
I so wished I could have been in Atlanta this weekend….Happy Sunday. I have a few hours to blog hop ……so glad that I stopped here….Be sure and stop by and read about a miracle in our family….
http://teresa-grammygirlfriend.blogspot.com/2010/04/i-think-god-smiled.html
http://grammyababychangeseverything.blogspot.com/
Happy Spring to you Jan!
This looks scrumptious! We just had this Wednesday evening at our church dinner.
I am so looking forward to spending some time with you this weekend. I have missed you and am so thankful to the LORD for you!
With love and hugs,
Lora
My husband’s birthday is next week. I think I’ll sweetin’ him up with this LOL. LOOKS DELICIOUS!! Thanks for the pictures! Can’t wait to try it 🙂
I just love your cookin’, gardenin’self:)
See you SOOOOON!
xoxo
ang
Mmmmm, so glad my fast from sugar is over. May have to try this one!! Thanks for the pictures. What an added benefit.
Leah
oh my! I’m swooning just reading the instructions.
I picked a bad week to give up sugar…. LOOKS MARVELOUS!!!
That could knock a girl right off of her I just lost 24 pounds high … I want some of that!!!!!!!!
Oh Jan,
This looks so yummy. I think I will make it this Sunday.
We had a family cookout on Easter. I made banana pudding and strawberry shortcake. It was so nice and hot here that I decided to grill out hamburgers and hot dogs instead of the traditional ham. 🙂
Have a wonderful Wednesday.
Love you,
Patty
oh My!!!!!!
Ms. Jan don’t you know we are trying to fit into our bathing suits and get ready for vacay?
This recipe is sure to make it into my luggage though because I am going to need a treat for all my hard work 😉
Happy Spring!
Charlotte
Atl
I’ve never had chocolate cobbler, but I will certainly try this..thanks for sharing!
There’s a word for this, you know. SINFUL!!!! Thanks for sharing. I’ll confess later.