Wednesday, March 7, 2012

Chocolate Cobbler

It's Wednesday, so you know Momma was here for dinner. She decided to do the cooking and asked me to fix dessert. The minute I agreed to this arrangement I knew a chocolate cobbler was going to be served. The best way to eat this is warm from the oven and preferably with vanilla ice cream on the side. The recipe is so simple you might find yourself whipping one up more frequently than you should!

  • 1 stick butter
  • 1 cup flour 
  • 1 cup sugar
  • 1 cup half and half (milk if you don't have this will work)

Preheat oven to 300 degrees. While stick of butter is melting in a casserole dish, mix the above dry ingredients in a large measuring cup with a whisk.  I like to mix the ingredients in two different 4 cup glass measuring cups to make pouring the mixtures easier. Once flour and sugar is mixed well, stir in half and half. Set to the side.

  • 1 cup sugar
  • 1/4 cup cocoa
  • 1 cup hot water

With a whisk, blend the sugar and cocoa together until it is a consistent cocoa color. Add the hot water and stir until blended well.

Once the butter is nice and bubbly in the casserole dish, pour the flour/sugar/cream mixture over the butter. Do not stir! Then pour the cocoa/sugar/water mixture on top of the batter. (See below) Do not stir!
Bake in oven for 10 minutes. Sprinkle with a tablespoon of sugar on top. Continue to bake for an additional 20 minutes.* My oven bakes differently and I have to add an additional 17 minutes, for a total of 47 minutes, for it to be done.* When the crust is light brown and chocolate is thickened, its done. Let it cool slightly before eating.

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