Old Fashion Chocolate Cobbler Recipe
|1 1/2 c||white sugar, divided separately as 1 cup and 1/2 cup|
|7 Tbsp||cocoa powder, divided separately as 3 tablespoons and 4 tablespoons|
|2 tsp||baking powder|
|1/3 c||butter, melted|
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|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|
Try Diamond of California Nuts
|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)|
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!
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.
Don't double recipe. Bake new batches each time if you need more servings. It always does better.