Chocolate Pecan Cobbler

Total Time:
1 hr 10 min
20 min
50 min

8 servings


Preheat the oven to 350 degrees F. Put the butter in an 8 by 8-inch baking dish and put the dish in the oven until butter is melted, about 3 to 4 minutes. Remove the baking dish from the oven and set aside. In a medium bowl combine 3/4 cup of the sugar, the flour, and 2 tablespoons cocoa. Add the milk and vanilla, whisking until smooth. Pour over the melted butter in the baking dish. In a separate medium bowl, combine the remaining 1 cup of sugar, remaining 4 tablespoons of cocoa, the pecans, and toffee bits; sprinkle evenly over the sugar mixture. Slowly pour boiling water over top of the cobbler. Bake until top of the cobbler looks set, about 40 to 50 minutes. Serve warm with Caramel Whipped Cream, ice cream and pecans, if desired.

To make the Caramel Whipped Cream:

Combine the cream and sugar in a medium bowl and beat with a whisk or beater until soft peaks form. Add the caramel syrup, and lightly fold together.

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4.6 57
This is heavenly. MY husband insists on having ice cream with cobbler, but he was quite pleased with the whipped cream. I've made this many times fir my family, but could never have it because I'm gf. I made it for myself with Pamela's Pancake and Baking Mix in place of the flour and it was truly divine! item not reviewed by moderator and published
This is so GOOD! It is very easy to make. I served it warm with homemade vanilla ice cream that melted down and cut the rich chocolate. One of those recipes you can whip up anytime, because you pretty much always have these ingredients in your kitchen. It's so tasty that you keep taking a bite everytime you walk by it. Then it's gone, so might double recipe. I love Paula Dean, she cooks good ole country, like my Mom and Grandma did!! I will always follow her. item not reviewed by moderator and published
This is an outstanding recipe. It is really really rich and it turned out great. It seemed similar to my hot fudge pudding cake in consistency. Similar to a suggestion I read, I added a tsp of instant espresso to the pecan/toffee/sugar mixture that is sprinkled on top to punch up the chocolate delivery. I didn't have chocolate/vanilla swirl ice cream so used french vanilla along with the caramel whipped cream. I don't think both are necessary and would probably go with one or the other. However, I will be using the caramel whipped cream on other things--that would be fantastic on apple pie or apple crisp. This also was a good recipe to do with my 13 year old daughter who is getting interested in cooking. It's fairly simple, but the results are fantastic. item not reviewed by moderator and published
Delicious doesn't begin to describe this cake. I agree it's rich and a little goes a long way. I just doubled the recipe and easily fed 25 people at a church dinner, especially when you serve it with a good vanilla ice cream. I follow the recipe, but I use evaporated milk (fat free evaporated works well too and add a teaspoon of instant coffee to the batter!!! It's to die for!!! item not reviewed by moderator and published
This is very rich--small portion goes a long way, but I like that because it's great for getting several servings for company, especially if you're going to pile on ice cream and whipped topping. It is SO delicious! Reminds me of an old-fashion hot fudge cake. We loved it and it will be apart of our regular dessert rotation. : item not reviewed by moderator and published
Nice and rich! item not reviewed by moderator and published
Great recipe! I made it exactly as written above, except in the episode she uses vanilla and chocolate swirl ice cream. I decided to go with butter pecan ice cream and it was AMAZING. All my friends loved it, and all the leftovers were gone pretty fast. If you have any whipped cream left over afterwards, it goes well with all kinds of desserts as well! Thanks! (Don't give up halfway through! Yes it looks weird when you put it in the oven, but it solidifies when you take it out! item not reviewed by moderator and published
This is soooo delicious! It has the potential to be TOO much chocolate but when you pair it with the carmel whipped topping it blends perfectly and takes the edge of the chocolate without losing it completely. The only thing I did differently is I added about 4 more tablespoons of milk and I also only added 1 1/4 cup of boiling water. I'm at a high altitude so I baked it for about 55 minutes and then I let it sit for about 10 which helped to firm up the bottom so. You HAVE to let it sit. When it first comes out the oven it seems too watery, let it sit a bit and then it's perfect. I think that may be the issue some people ran into; IMPATIENCE. Anywho, this receipe was a hit! My husband doesn't even like chocolate unless it's ice-cream and he ate a whole bowl of this with the whipped topping. He said "it's really chocolatey" like it was a bad thing but when I looked again it was gone! LoL so follow the receipe with just a few adjustments and it should turn out perfectly. item not reviewed by moderator and published
I'm not a very experienced with desserts and the like but this was just beyond delicious. The filling was a bit thin and gooey so I'm not sure if I did it correctly but the crust was just fine and I thought with the liquidy consistency it was still to die for. Added with the homemade whipped cream, which was my first ever, there are no words! Chocolatey goodness all the way! item not reviewed by moderator and published
SO BUMMED!! this did not turn out :( after 1 hour I took it out and it was a hot watery mess! Never set, same as other people said. had to throw whole thing away, what a waste of great ingredients! do not use all that boiling water, think that ruined it. I was practicing this for thanksgiving, total fail. But I still love you Paula. item not reviewed by moderator and published
*for (Don't post with a cat on your lap.) item not reviewed by moderator and published

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