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.