Heidi Strawn
February 18, 2009

Chocolate Cobbler
Photo by Stephanie Staton

Easily and quickly made from everyday pantry staples, this warm, comfort-food dessert gives the gourmet impression that you spent all day preparing it.


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  • 1 cup self-rising flour *
  • 1/2 cup sugar
  • 2 T. plus 1/4 cup cocoa powder, divided
  • 1/2 cup milk
  • 3 T. vegetable oil
  • 1 cup brown sugar, firmly packed
  • 1¾ cups hot water

*As a substitute for self-rising flour, place 1/2 tsp. baking powder and 1/2 tsp. salt in a measuring cup. Add all-purpose flour to measure 1 cup.

In a bowl, combine the flour, sugar and 2 T. cocoa. Stir in milk and oil until smooth. Pour into a greased, 8-inch square baking pan.

Combine the brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over top (do not stir).

Bake at 350 degrees F for 40 to 45 minutes or until top of cake springs back when lightly touched. Serve warm.

Serves 4.

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