| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chocolate Cobbler

6 tablespoons butter
1 cup self-rising flour
3/4 cup granulated sugar
1/2 cup chopped pecans
1 1/2 tablespoons baking cocoa
1/2 cup milk
1 teaspoon vanilla extract
1 cup granulated sugar
1/4 cup unsweetened baking cocoa
1 1/2 cups boiling water
Premium vanilla ice cream for accompaniment
Hot fudge sauce for accompaniment

1. Melt the butter in a 13 x 9 x 2-inch baking pan in a 350*F (175*C) oven.
2. Combine the flour, 3/4 cup sugar, pecans, 1 1/2 tablespoons baking cocoa, milk and vanilla in a small bowl; spoon mixture over the melted butter. Do Not stir to mix.
3. Mix the 1 cup sugar and 1/4 cup baking cocoa together and drizzle over the batter. Do Not stir to mix.
4. Next, pour the boiling water over the top. Do Not stir to mix.
5. Bake at 350*F (175*C) for 30 minutes. Cool completely on wire rack.
6. Serve with vanilla ice cream and topped with hot fudge sauce.

Makes 15 servings.