Chocolate Cobbler

While the word cobbler drums up images of warm bubbling fruits peaking from behind a lattice of pastry work, this cobbler is made with fruits less valiant, sinful cousin, chocolate.  A tender crust of cakey chocolate pastry tops the warm soft goodness of  the rich fillings.

This is an interesting recipe to prepare.  The technical difficulty is easy, as stirring is at a minimum.   Serve warm from oven with ice cream or at room temperature.  Add nuts to the batter if you like.  All cobbler and chocolate lovers will love CHOCOLATE COBBLER.

Chocolate Cobbler

1 stick butter or margarine

2 cups self-rising flour

3 ½ cups sugar, divided

½ cup, plus 3 tablespoons cocoa, divided

1 cup milk

2 teaspoons vanilla flavoring

½ cup chopped nuts, optional

3 cups boiling water

Melt margarine in 9” by 13” baking dish. In a bowl combine flour, 1 ½ cups sugar, 3 tablespoons cocoa, milk, optional nuts, and vanilla. Spoon or pour over melted margarine. DO NOT STIR once in baking dish.

Mix the 2 cups of remaining sugar and ½ cup remaining cocoa together and sprinkle over batter, also sprinkle nuts if desired. DO NOT STIR.

Pour 3 cups boiling water over sugar/cocoa mixture. DO NOT STIR.

Bake @ 350 degrees for 30-35 minutes. DO NOT OVERCOOK. Your cobbler should be cake like in middle and syrupy around edges.

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