Ingredients
-
1
-
1/2
-
1 1/2
-
1/2
-
2
-
1/2
-
3
-
1
-
1/4
-
1 1/3
-
-
-
-
-
Directions
Chocolate Cobbler,This cake makes it’s own chocolate sauce. It’s wonderful served warm with ice-cream.,It didn’t look pretty at all. And the flavor was only entertaining because I’d read other reviews and added cinnamon & nutmeg for extra flavor. First serving was ok. Reheated–hard to swallow.,I have been making a recipe similar to this for years. One of my best memories is watching a college student who was majoring in engineering sit on my kitchen floor in front of my oven and watch this bake. It is so cool when the cake layer starts to rise to the top and the sauce sinks to the bottom. I think that I read somewhere ( not sure where) that this happens because the specific density of the cake layer changes as it bakes making it lighter than the specific density of the sauce. I could be wrong about that, but what a great kitchen science lesson that tastes incredible!! And I love the looks that people give me when I pour the water over the top. Entertaining and delicious – you can’t beat that.
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Steps
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1
Done
|
In Bowl, Combine Flour, Baking Powder, Salt, Sugar and the 2tbs Cocoa. |
|
2
Done
|
Stir in Milk and Oil Until Smooth. |
|
3
Done
|
Pour Into a Greased 8in Square Baking Pan. |
|
4
Done
|
Combine Brown Sugar and the 1/4 Cup Cocoa. |
|
5
Done
|
Sprinkle Over Batter. |
|
6
Done
|
Pour Hot Water Over the Top (do not Stir). |
|
7
Done
|
Bake at 350* For 45 Minutes or Until Cake Springs Back When Touched. |
