Recipe courtesy of Elizabeth Heiskell

Chocolate Cobbler with Cherry Ice Cream

  • Level: Easy
  • Total: 45 min
  • Active: 10 min
  • Yield: 10 servings
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Ingredients

2 sticks (1 cup) butter, melted

1 1/2 cups self-rising flour

3/4 cup milk

1 tablespoon vanilla extract

2 1/2 cups sugar

6 tablespoons cocoa powder

3/4 to 1 cup hot water

Cherry ice cream, for serving

Directions

  1. Preheat the oven to 350 degrees F.
  2. Pour the melted butter into a 9-by-13-inch baking dish.
  3. In a mixing bowl, combine the self-rising flour, milk, vanilla and 1 1/2 cups of the sugar. Mix well and pour over the melted butter.
  4. In another bowl, mix together the cocoa powder and remaining 1 cup sugar. Sift over the baking dish with the melted butter and flour mixture. Pour 3/4 to 1 cup of hot, hot water over top. Bake until firm on top but still gooey and chocolatey on the inside, 30 to 35 minutes.
  5. Serve warm with cherry ice cream.
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