While patiently waiting for the summer berries to ripen, this Chocolate Cobbler is a great way to treat your sweet tooth.
Recipe and photograph by Kimme Hargrove
2 sticks butter, melted
2 cups water
1 ½ cup sugar
1 ½ cup self-rising flour
¾ cup milk
2 teaspoons vanilla
1 cup sugar
6 Tablespoons cocoa
Heat oven to 350°F.
Pour melted butter in a 9×13 dish.
Mix all batter ingredients to form a pancake-like batter (mixture will be thick). Pour and spread over melted butter in pan.
Mix topping ingredients together in a small bowl. Sprinkle with a spoon over the top of the butter/batter mixture.
Gently pour 2 cups of water over the entire mixture.
Bake for 45 minutes to 1 hour, until the top becomes slightly firm.
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