Chocolate Pudding Cobbler
An old fashioned recipe that some here may recognize by other names.
Yield
4 servingsPrep
15 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
self-rising flour
|
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
cocoa powder
plus 1/4 cup, divided |
|
| ½ | cup |
milk
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 ¾ | cups |
water
hot |
|
| 1 | x |
vanilla ice cream
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
self-rising flour
|
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
cocoa powder
plus 1/4 cup, divided |
|
| 118 | ml |
milk
|
|
| 45 | ml |
vegetable oil
|
|
| 237 | ml |
brown sugar
packed |
*
|
| 414 | ml |
water
hot |
|
| 1 | x |
vanilla ice cream
optional |
*
|
Directions
In a bowl, combine the flour, sugar and 2 tablespoons cocoa.
Stir in milk and oil until smooth. Pour into a greased 8-in. square baking pan.
Combine the brown sugar and remaining cocoa; sprinkle over batter.
Pour hot water over top (do not stir).
Bake at 350° for 40 to 45 minutes or until top of cake springs back when lightly touched.
Serve warm with ice cream.
