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Chocolate Cobbler


Mary Sieg's Recipe

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  • Batter Layer:
  • 2 sticks Butter
  • 1 1/4 cups Sugar
  • 1 1/2 cups Self Rising Flour
  • 1 tsp Vanilla
  • 3/4 cup Milk
  • Chocolate Layer:
  • 1 cup Sugar
  • 6 Tbsp Cocoa Powder
  • 2 cups Boiling Water



Step 1

1. Preheat oven to 350. In a 9x13 glass baking dish, melt the two sticks of butter in the oven.

2. Meanwhile in a bowl, mix together the 1 1/2 cups of sugar, flour, vanilla and milk. Once the butter is melted, pour the batter over the butter. DO NOT STIR.

3. In a separate bowl, mix the cocoa and remaining sugar together and sprinkle on top of batter. DO NOT STIR.

4. Pour the 2 cups of boiling water on top of that (DO NOT STIR)and bake for 30-45 minutes. I bake mine until I have a nice golden brown crust. In my oven this usually takes about 35 minutes. Serve warm. Great with ice cream.

5. NOTE: to substitute self rising flour use 1 1/2 cups all purpose flour, 2 tsp baking powder and 1/2 tsp salt.

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