1 Video | Photo: Chocolate Pecan Cobbler Recipe
Ingredients
- 6 tablespoons butter
- 1 3/4 cups sugar, divided
- 1 cup self-rising flour
- 2 tablespoons unsweetened cocoa powder, plus 4 tablespoons
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup toffee bits
- 1 1/2 cups boiling water
- Caramel Whipped Cream, recipe follows
- Ice cream and chopped pecans, for serving
Caramel Whipped Cream:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 2 tablespoons caramel syrup
Directions
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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By dickpodiak_12501851
Portage, 62
on May 27, 2013
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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.
By djkaye987_8258338
Birmingham, AL
on April 14, 2013
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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!!!
By cjones1204
KY
on March 29, 2013
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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. :
Read all 55 reviews