Chocolate Cobbler - Cracker Barrel recipe
01-26-2009, 08:59 AM
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Chocolate Cobbler
6 Tbsp butter
1 cup self rising four
3/4 cup sugar
1/2 cup chopped pecans (optional)
1 and 1/2 Tbsp Hershey's cocoa
1/2 cup milk ( skim is fine)
1 tsp vanilla extract
1 cup sugar
1/4 cup Hershey's cocoa
1 and 1/2 cup boiling water
Melt the butter in a 13x9x2 inch baking pan or large glass lasagna dish in a 350º oven.
Combine the flour, 3/4 cup sugar, pecans, 1 1/2 tbsp cocoa, milk and vanilla in a small bowl. Spoon mixture over the melted butter. DO NOT STIR TO MIX.
Mix the 1 cup sugar and 1/4 cup cocoa together and sprinkle back and forth over the batter. DO NOT STIR TO MIX.
Next, pour the boiling water (I had boiled it in the microwave as I was getting the other stuff together) over the top. DO NOT STIR TO MIX.
Bake at 350º for 30 minutes. Cool. Serve as is or with ice cream.
6 Tbsp butter
1 cup self rising four
3/4 cup sugar
1/2 cup chopped pecans (optional)
1 and 1/2 Tbsp Hershey's cocoa
1/2 cup milk ( skim is fine)
1 tsp vanilla extract
1 cup sugar
1/4 cup Hershey's cocoa
1 and 1/2 cup boiling water
Melt the butter in a 13x9x2 inch baking pan or large glass lasagna dish in a 350º oven.
Combine the flour, 3/4 cup sugar, pecans, 1 1/2 tbsp cocoa, milk and vanilla in a small bowl. Spoon mixture over the melted butter. DO NOT STIR TO MIX.
Mix the 1 cup sugar and 1/4 cup cocoa together and sprinkle back and forth over the batter. DO NOT STIR TO MIX.
Next, pour the boiling water (I had boiled it in the microwave as I was getting the other stuff together) over the top. DO NOT STIR TO MIX.
Bake at 350º for 30 minutes. Cool. Serve as is or with ice cream.
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