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home > recipes > dessert > easy chocolate cobbler
1 1/4 cups sugar 1 cup flour 7 Tbs baking cocoa dash salt 2 tsp baking powder 1/2 cup milk 1/3 cup butter melted 1 tsp vanilla or rum extract 1/2 cup brown sugar 1 1/2 cups cup hot tap water Garnish: whipped cream or ice cream This has a cross between a pudding and a cake consistency and makes it own chocolate sauce. A chocolate lover's dessert and so easy too ! Preheat oven to 350F. In a bowl combine flour, 3/4 cup sugar, 3 Tbs cocoa , salt and the baking powder. Stir in the milk, butter and vanilla until smooth. Place in a 9 inch square baking pan. Combine the remaining cocoa, white sugar and brown sugar. Sprinkle over mixture in pan. Pour over the hot tap water. Do not stir!. Bake in the oven until center is almost set, 30 to 40 minutes. Remove pan to rack and cool 15 minutes. Scoop out firm top portions and divide into 6 to 8 glass serving dishes. Spoon sauce from the bottom of the pan over the dessert. Garnish with whipped cream or a scoop of ice cream. Serves 6 to 8. Serve warm or at room temperature.

Easy Chocolate Cobbler


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list all recipes for DESSERT (517)
list all recipes by BUTTERFLYDOG (1134)


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keyword: chocolate
keyword: cobbler
recipes for dessert
recipes by butterflydog
Email Address:
(posted July 24, 2007)

1 1/4 cups
sugar
1 cup
flour
7 Tbs
baking cocoa
dash salt
2 tsp
baking powder
1/2 cup
milk
1/3 cup
butter melted
1 tsp
vanilla or rum extract
1/2 cup
brown sugar
1 1/2 cups cup
hot tap water
Garnish: whipped cream or
ice cream

This has a cross between a pudding and a
cake consistency and makes it own chocolate sauce. A chocolate lover's dessert and so easy too !

Preheat oven to 350F. In a bowl
combine flour, 3/4 cup sugar, 3 Tbs cocoa , salt and the
baking powder. Stir in the milk, butter and vanilla until smooth. Place in a 9 inch square baking pan. Combine the remaining cocoa, white sugar and brown sugar. Sprinkle over mixture in pan. Pour over the hot tap water. Do not stir!. Bake in the oven until center is almost set, 30 to 40 minutes. Remove pan to rack and cool 15 minutes. Scoop out firm top portions and divide into 6 to 8 glass serving dishes. Spoon sauce from the bottom of the pan over the dessert. Garnish with whipped cream or a scoop of ice cream. Serves 6 to 8. Serve warm or at room temperature.


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