Recipe courtesy of Elizabeth Heiskell
Chocolate Cobbler with Cherry Ice Cream
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 445
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 67
- Dietary Fiber
- 2
- Sugar
- 51
- Protein
- 3
- Cholesterol
- 51
- Sodium
- 236
- Total: 45 min
- Active: 10 min
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
- Preheat the oven to 350 degrees F.
- Pour the melted butter into a 9-by-13-inch baking dish.
- 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.
- 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.
- Serve warm with cherry ice cream.