Chocolate Almond Cobbler

By polledl

Cakey on top, fudgy on the bottom, deeply delicious all the way through.

Ingredients

• 2 tablespoons light butter
• Cooking Spray
• 4.9 ounces self rising flour (about 1 cup)
• 1 cup sugar, divided
• 5 tablespoons unsweetened cocoa, divided
• 2/3 cup 1% low fat milk
• 1 teaspoon vanilla extract
• 3 tablespoons slivered almonds, toasted
• 2 tablespoons almond brickle chips (such as health)
• 1 1/4 cups boiling water
• 1/2 cup caramel light ice cream (such as Edy's)

Preparation

Step 1

Preheat oven to 350 degrees
Place butter in a 8 inch square glass or creamic baking dish coated with cooking spray. Place in overn 5 to 6 minutes until butter melts. Set aside.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife, Combine clour, 1/2 cup sugar, and 2 1/2 tablespoons cocoa in a medium bowl; stir well. Add milk and vanilla, stirring with a whisk until smooth. Pour batter over butter in dish.
Combine remaining 1/2 cup sugar, remaining 2 1/2 tablespoons cocoa, almonds, and brickle chips in a small bowl; stire well. Sprinkle evenly over batter. Slowly pour 1 1/4 cups boiling water over sugar mixture (do not stir) Bake at 350 degrees for 25 to 28 minutes or until top springs back when lightly touched in center. Serve warm with ice cream.

Serviving size 1/8 of cobbler and 1 tablespoon ice cream.

234 calories 5.4 fat1.9 fiber