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Chocolate Cobbler

This gives us our “chocolate fix” without breaking the bank.

1 stick of butter or marg.
1 cup milk
1 cup s.r. flour
1 cup sugar

1 cup hot water
1/4 cup cocoa powder
1 cup sugar

Preheat oven to 350 degrees.
In 8 x 8 inch pan or casserole dish place marg., put pan in oven for marg. to melt while mixing next ingredients.

Mix together milk, sugar, and s.r. flour in a bowl until most of the lumps are gone. This will form the crust of the cobbler.

Mix in separate bowl the hot water, cocoa and sugar until smooth. This forms the filling of the cobbler.

After the marg. is melted in the baking dish, pour the crust mixture evenly around the pan into the butter. DO NOT STIR. Then pour the filling mixture over the crust. Again, DO NOT STIR. Bake at 350 degrees for 25-35 minutes until crust that has risen to top is well browned.

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Comments

  1. Rose says:
    October 7, 2009 at 10:22 pm

    What is S R flour? Sifted Regular?? I ahve never seen this abbreviation before.

    Reply
  2. Cathy says:
    October 7, 2009 at 10:43 pm

    I’ll bet it means “self rising”

    Reply
  3. Amy says:
    October 7, 2009 at 10:43 pm

    Self Rising….

    Reply
  4. carroll says:
    October 7, 2009 at 11:30 pm

    i’ll bet so, to. i know what i’m making for dessert tomorrow. sounds great!

    Reply
  5. Melody says:
    October 8, 2009 at 4:50 pm

    sorry about that. I didn’t think about my abbreviations not translating. Yep, S R is self-rising. Thanks for your patience. I’ve never passed a recipe along outside the family before.

    Reply
  6. Melissa says:
    October 10, 2009 at 4:29 pm

    I made this 2 days ago and it didn’t last very long at all. Everyone here loved it. It’s cheap and easy to make and tatses really good. I did need to use a bigger casserole dish. Yummy!

    Reply
  7. Cindi says:
    January 8, 2011 at 2:25 pm

    This is such a good, quick, easy recipe! My family loves it. I do not buy self rising flour, I use All-purpose flour and just add 1 tsp of baking powder with the flour. Turns out great every time. Thank you for the recipe!

    Reply

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