Ingredients:
8 tablespoons butter
2 1/4 cups granulated sugar, divided
1 1/2 cups self-rising flour
1 teaspoon vanilla extract
3/4 cup milk
6 tablespoons cocoa powder
2 cups boiling water
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Melt Butter:
In a 9×13-inch glass baking dish, melt the 8 tablespoons of butter in the oven for about 5 minutes.
Prepare Batter:
In a medium bowl, mix together 1 1/4 cups of sugar, self-rising flour, vanilla extract, and milk until well combined.
Pour Batter:
Once the butter is melted, pour the batter over the butter in the baking dish. Do not stir.
Cocoa Mixture:
In a separate bowl, mix the remaining 1 cup of sugar with the cocoa powder.
Sprinkle Cocoa Mixture:
Sprinkle the cocoa and sugar mixture evenly on top of the batter in the baking dish. Do not stir.
Add Boiling Water:
Pour the 2 cups of boiling water on top of the cocoa mixture. Do not stir.
Bake:
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the cobbler has set.
Serve:
Serve the chocolate cobbler warm with a scoop of ice cream on top.
Notes:
Self-Rising Flour: If you don’t have self-rising flour, you can make your own by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to 1 1/2 cups of all-purpose flour.
