Old Fashion Chocolate Cobbler Recipe

Recipe Rating:
 2 Ratings
Serves: 6
Prep Time:
Cook Time:


1 1/2 c white sugar, divided separately as 1 cup and 1/2 cup
1 c flour
7 Tbsp cocoa powder, divided separately as 3 tablespoons and 4 tablespoons
2 tsp baking powder
1/4 tsp salt
1/2 c milk
1/3 c butter, melted
1 1/2 tsp vanilla extract
1/2 c light brown sugar, firmly packed
1 1/2 c hot water
1/2 c toffee bits
1/2 c pecans, broken into pieces
1 cherry, raspberry or strawberry (one to top off each serving) (optional)
1 to 2 Tbsp whipped topping or vanilla ice cream (1-2 for each serving) (optional)
1 to 2 Tbsp cinnamon, ground (optional)

The Cook

Patsy Weaver Recipe
Well Seasoned
Ruleville, MS (pop. 3,007)
Member Since Sep 2010
Patsy's notes for this recipe:
I was married in 1966 and made this as an experiment (back when I didn't have to worry about my weight or being gluten free)!

If you are a diabetic or celiac patient maybe you can make adjustments. As a celiac patient, I have not converted this but I know it is great in the original recipe! I would like to try a celiac version if someone can tell me how to convert the flour, baking soda ratio.

It makes its own sauce - amazing recipe!
Make it Your Way...

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Preheat oven to 350 degrees.
In bowl #1: Measure out 1/2 cup white sugar, 4 tablespoons cocoa, brown sugar, toffee pieces and pecans into a bowl. Stir to mix. Set aside for topping.

In a bowl #2: Stir together remaining 1 cup sugar, remaining 3 tablespoons cocoa powder, baking powder, flour and salt. Stir in melted butter and vanilla . Mix until smooth with a mixer. Pour into an ungreased 8 inch square baking pan. Then pour topping from bowl #1 evenly over the batter. Then pour hot water over mixture and DO NOT STIR. Bake in preheated oven.
Bake 35-40 minutes or only until cake is done. Remember oven temps vary. Let it stand 15 minutes. Remove a serving and spoon on a dollop of whipped cream, chocolate ice cream or vanilla ice cream. Top with one cherry, raspberry or strawberry to serve. Sprinkle with ground cinnamon. Serve just plain from baking pan because it is good that way too.

Don't double recipe. Bake new batches each time if you need more servings. It always does better.

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user Stormy Stewart karlyn255 - Feb 6, 2012
This is great thanks, saved
user Leila Rockwell leilaroc - Feb 6, 2012
This sounds like a great recipe to me. saved

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