Feature Recipe: Chocolate Cobbler

Originally published in the Feb. 19, 2014, issue

 

Editor’s Note: Lydia Black of Commerce, Ga., wife of Georgia Commissioner of Agriculture Gary W. Black, submitted this family favorite! The recipe makes what some might call a “floating brownie.” It is best enjoyed with vanilla ice cream. Black recommends using butter and pure vanilla when baking it. Yields 12 to 15 servings.

 

Ingredients:

For the cobbler

1.5 cups self-rising flour

1.5 cups sugar

2 tablespoons cocoa powder

1 tablespoon vanilla flavoring

1.5 cups milk

1 stick (half-cup) butter

For the topping

1.5 cups sugar

½ cup cocoa powder

2 cups boiling water

 

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Melt butter in a 9x12-inch pan.

3. Combine (from cobbler ingredients) flour, sugar, cocoa powder, vanilla flavoring and milk. Pour evenly over melted butter, but do not mix.

4. Combine remaining sugar and cocoa powder in a small bowl for the topping. Sprinkle mixture evenly over the cobbler mixture. Do not stir.

5. Pour boiling water over the try topping. Again, do not stir.

6. Bake for 30 minutes. Be careful not to overcook, as the cobbler will be dry.