Tea Room Chocolate Cobbler
Description
A magical self-saucing chocolate cobbler — butter melted in the bottom of a deep 9×13 dish, covered with a vanilla batter, then a cocoa-sugar mixture sprinkled over the top and two cups of very hot water poured over all. Baked for 40 minutes: the crust rises to the top, the middle stays gooey, and the chocolate sauce sinks to the bottom. Serves 24 and causes genuine excitement at the table.
Ingredients
Instructions
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Preheat oven to 350°F. Melt butter in a deep 9×13-inch baking dish.
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Mix 3 cups sugar, self-rising flour, milk, and vanilla together. Pour over the melted butter. Do not stir.
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Mix 3 cups sugar and cocoa together. Sprinkle evenly over the batter. Do not stir.
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Pour 2 cups of very hot water over everything. Do not stir.
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Bake at 350°F for 40 minutes until the crust is browned and set. The middle will stay gooey.
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Serve warm. The chocolate sauce will be on the bottom.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Cholesterol 20mg7%
- Sodium 200mg9%
- Total Carbohydrate 46g16%
- Dietary Fiber 1g4%
- Sugars 36g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not stir after assembling. The layers work their magic during baking — the hot water sinks and creates the sauce while the batter rises to form the crust.
This recipe halves perfectly for a smaller crowd. Use a 9×9 pan and halve all ingredients.
