Remember that great dessert Ginger Fullbright brought to the dessert buffet for vespers at
Waterrock Knob last summer? Here it is!
Ingredients
6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water (use coffee instead)
Instructions
Preheat the oven to 350 degrees F. Melt butter in an 8”x8” baking dish while the oven preheats.
In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling (or coffee) over the top of the mixture.
Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with icecream.
–Provided by Ginger Fullbright
Chocolate Cobbler
Click here to download a printable version.
-Provided by Ginger Fullbright