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Copycat Chocolate Cobbler

ChocolateOvenDiner-Style

Time: 45 minutes

Yield: 5 servings

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About

Mercy! If you are a chocoholic (or even if you aren't), we've just found your sweet tooth's new fudgy infatuation! Copycat Chocolate Cobbler is so worth duplicating! The easy-to-make, pudding-like, yet also cake-like features of this over-the-top, ooey, gooey, chocolatey dessert makes all other chocolate treats seem pale in comparison. Add some vanilla ice cream and Copycat Chocolate Cobbler is all you will ever need to satisfy your "got to have chocolate" urge. You've got to make some... copy that!

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Ingredients

  • 6 tablespoons butter
  • 1 cup self-rising flour
  • 1 3/4 cups granulated sugar, divided
  • 1/2 cup pecans, chopped
  • 1/4 cup plus 1 1/2 tablespoons cocoa, divided
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups water, boiling
  • vanilla ice cream, to taste, for serving

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Add the butter to an 11x8-inch baking dish and place it in the oven until melted, about 3-5 minutes.

Step 3 -Transfer the baking dish to a wire rack.

Step 4 -In a medium bowl, add the flour, 3/4 cup of the granulated sugar, the pecans, 1 1/2 tablespoons of the cocoa, the milk, and the vanilla extract and whisk to combine.

Step 5 -Add the wet cocoa mixture by the spoonful to the melted butter. Do not stir.

Step 6 -In a second medium bowl, add the remaining sugar and the remaining cocoa and whisk to combine.

Step 7 -Sprinkle the dry cocoa mixture over the wet cocoa mixture. Do not stir.

Step 8 -Pour the boiling water over the cocoa mixture. Do not stir.

Step 9 -Bake the cobbler, about 30 minutes.

Step 10 -Serve the cobbler topped with the ice cream.

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