This is some kind of wonderful...yes it is! And this is what great songs are made of! I was happy dancing to that song as I was eating this perfectly fabulous chocolate dessert!I'll try to put into words, what this tastes like! It is like a combination of a perfect cake brownie on a bed of the most splendidly light chocolate pudding! Some foodies have compared this recipe to a lava cake, but since I've never eaten a lava cake, I can't make that comparison! I just can't believe how delicious this turned out with so little effort and such simple ingredients! And what is even better is that it doesn't contain much butter and doesn't contain any eggs!
I even used low fat milk! So I would consider this a low fat dessert!
I found this recipe *here* on a food site called 'What2Cook', but I tweaked it slightly because I didn't have self rising flour. This is how I made it...
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| Chocolate Cobbler |
INGREDIENTS:
3/4 cup sugar
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbls. unsweetened cocoa powder
1/2 cup milk - I used 1% low fat
1 tsp. pure vanilla extract
3 Tbls. melted butter
Preheat oven to 350 degrees.
Mix all the above ingredients together and spread into a greased 11" x 7" baking pan.
Then make the topping mixture below.
TOPPING MIXTURE:
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups hot water
Mix together topping mixture and just pour over batter in pan, but do not stir in the pan.
It will look like a soup, but will bake up nicely!
Bake for 40 minutes.
Remove from oven and let set for 15 minutes before serving to let the chocolate on the bottom thicken slightly.
Tastes great served warm.
Can eat plain or with a scoop of vanilla ice cream.
~~ Update ~~
March 15, 2013
Don't make this in a smaller pan than stated in the directions.
I tried to use an 8"x 8" pan and it took longer to bake plus the chocolate sauce didn't thicken until it was totally cold.
So stick with the 11" x 7" pan even though the mixture will be spread pretty thinly.
~~ Update ~~
March 15, 2013
Don't make this in a smaller pan than stated in the directions.
I tried to use an 8"x 8" pan and it took longer to bake plus the chocolate sauce didn't thicken until it was totally cold.
So stick with the 11" x 7" pan even though the mixture will be spread pretty thinly.
Wish this were low carb! Looks like I could inhale it! YUM!
ReplyDeletelol...oh yes, low carb would be a dream come true! But it is soooo worth the carbs!!! I licked the plate clean with this one!!! Truly heavenly!!! =)
DeleteOh Lillian, this looks and sounds divine. I haven't baked anything in months, and it's a dreary afternoon in New England, a perfect time to get back to some self indulgence. Might just make this today, using fat free 1/2 and 1/2 cause I don't have any milk. Oh, and no 11 x 7 pan, but I'm thinking an 8 x8 should work.
ReplyDeleteGreat Linda! Yes, those should work fine! You'll be in chocolate heaven very soon! I need to make another tray for myself! Comeback and give me your feedback! =)
Deletelillian, you take beautiful food pictures! Thanks for the nomination! Im gonna make this cobbler now.
ReplyDeleteVickie
Hi Vickie!!! You deserve the nomination! I noticed you were nominated previously, so now you know how much your readers enjoy your blog! Thank you so much for your sweet comment! And please comeback and tell me what you thought about the cobbler! =D
DeleteThis looks marvelous. So gooey and chocolaty! Thank you so much for the Liebster award. I really appreciate it!
ReplyDeleteThank you so much Anita! And you are very welcome...I love your blog! =)
DeleteI love comfort food. This looks so yummy!
ReplyDeleteThank you...this is a real gem! I'm so happy I found it! =)
DeleteLillian, I can't think of anyone more deserving of that award. :)
ReplyDeleteOh, you mean the other post about the Liebster Award? Thank you so much Peggi! (((HUGS)))
DeleteHello: I am new to your blog. This sounds delicious. I have no milk in the house at the moment, only almond milk and half and half. Do you think if I mixed them together, it would work? I know that almond milk is ok for cakes but not for puddings due to lack of casein, so I am thinking 1/4 cup of the 1/2 -1/2 might be sufficient?
ReplyDeleteI think that would be fine! Let me know how you like it! I have this in the oven again, right now! =)
DeleteThis looks so amazing! I always fix a ooey-gooey dessert on the weekend and this weekend? THIS will be it! Thank you.
ReplyDeleteHi Kelli! Thank you so much! You will love this! I just finished my 2nd tray of this tonight and my 19 year old is complainig that she only had 1 piece...lol! I know I'll be making this about twice a week! Oh, and don't use a smaller pan because the chocolate sauce doesn't thicken quick enough for some reason! Please comeback and let me know! =)
DeleteI think I'll make this twice a week too! Looks delicious.
Deletelol...Thanks Ginny! =)
DeleteOMW! Just saw this recipe and it looks like i should be making it 20 minuts ago! LOL! Have GOT to try it!!!!!
ReplyDeletelol...thank you so much! Its a dangerously good recipe!
DeleteI have been making this for 20+ years. I like to use less brown sugar, increasing the white sugar on the topping. It does not seem as sweet. I serve it warm with half & half-yum!!
ReplyDeleteWow...this recipe has been around for over 20 years? Where have I been...lol! Thanks for checking it out Kymberly! =)
DeleteI have been using this recipe for at least 37 years since I copied it out of my mother's recipe box when I got married. She made it for us when we were kids (I'm 57). The name of her recipe is Chocolate Pudding Cake.
ReplyDeleteMy recipe calls for 1 cup brown sugar in the pudding part and 4 Tbsp cocoa, it makes it thicker, I think. I always make it in an 8x8 pan. I have made this pudding cake to take to a friend's potluck dinner where we each supplied an entree and a dessert. I made the cake part, mixed the dry ingredients for the topping, and covered it. When we got there, I poured hot water over the top (you don't even have to mix the topping together, it will mix itself) and put it in the oven to bake when we got there. It came out of the oven, we served it with vanilla ice cream, and everyone moaned!
Oh, so thats the trick to making the sauce thicker when using a smaller pan...thanks Cathi!
Deletelol...my family is so busy gobbling this up, they don't even have time to moan! =D
Made this last night and Oh My!!! Making another one at this very moment :)
ReplyDeleteThank you so much! I'm so glad you liked it! It sounds like you're hooked just like I am! I think I've made it about 5 times since I posted it here...lol! =D
ReplyDeleteMy mother made this when I was a small child...I am 77 years old. She called it "chocolate pudding cake". I loved it but lost the recipe. I'll have to make it and share with my older brother. it will bring back memories for him, too.
ReplyDeleteHow wonderful!!! I hope you'll make it and let me know how it turns out for you! =D
DeleteI only have a 9x13. Wonder how that will work?
ReplyDeleteHi Tresa! I think that will be too big. This recipe makes a small amount of batter. It may over cook and burn if its spread too thin. I've tried it in a smaller pan and that didn't work as well either. The sauce didn't thicken properly. It really works best in the size pan stated in the recipe. Maybe you can borrow a pan? =)
DeleteHow many.servings does.this.make?
ReplyDeleteOh, thats a tough question because I almost ate 1/2 the pan by myself...lol! But if you can control yourself better than I did, you will probably get 6 servings! =D
DeleteCan this be made in a 9x13 pan
ReplyDeleteNo, sorry it can't! I think that will be too big. This recipe makes a small amount of batter. It may over cook and burn if its spread too thin. I've tried it in a smaller pan and that didn't work as well either. The sauce didn't thicken properly. It really works best in the size pan stated in the recipe. I hope you'll try it! =)
DeleteI have no cocoa powder. Will anything else work?
ReplyDeleteHi Angie...I'm not sure. This seems to be a very delicate recipe. It might not turn out the same if you change something.I would wait until you get the cocoa powder. =)
DeleteI only have a 9 x 13 also do you think I could make 1 1/2 times the batter?
ReplyDeleteThat might be too much batter for the 9x13 pan. If it's too much or too little it doesn't bake up properly. You might have the same problem I had when I used a smaller pan. The sauce didn't thicken until it was completely cold. This tastes best slightly warm. But give it a try! =)
DeleteThe link she has at the top states that you can use a 9x13 pan if you use there recipe.......
DeleteBut it will be an extremely thin cobbler if you use the bigger pan. Look how thin mine came out in the 7x11 pan. And I would definitely shorten the baking time. But I hope someone tries that size pan because I'm curious to see how it turns out!
DeleteDefinitely going to make this as soon as I get brown sugar!
ReplyDeleteI'm probably going to use a 9x9 pan!
Great! Let me know how it works! Thanks! =D
DeleteI've been making this "chocolate pudding cake" for many years also. It's my favorite gooey, chocolate dessert. You can add some chopped up nuts in the batter if you want. I make mine in a 1 1/2 qt round casserole dish. It is always so delicious - especially with some ice cream melting on it when it's still warm!
ReplyDeleteI love the chopped nuts idea! And yes, ice cream is great with this! I served it that way the 3rd time I made it! =D
DeleteIs the white sugar confectioners sugar?
ReplyDeleteNo, that's just regular granulated sugar. =)
Deletecan't wait to try this one but have to get some vanilla ice cream before making it. Thanks for the recipe and Great Blog!
ReplyDeleteThank you so much Kutedymples! =D
DeleteI have made this and sprinkled cinnamon over the top. Delicious and just another layer of flavor.
ReplyDeleteVicky
Oh yes! Great idea! Thanks Vicky! =D
DeleteI could eat this everyday. Thanks for all the chocolaty goodness.
ReplyDeleteHi Ginny! Thank you so much! I was eating it everyday for way too many days...lol!
DeleteThis comment has been removed by the author.
ReplyDeleteI tried this recipe.
ReplyDeleteNever mind what name is it :) It,s perfect. Thanks :)
Thank you so much for trying it! I'm so glad you loved it! =D
DeleteWonder if you could make it low card by swapping out the white sugar with the Splenda for baking?
ReplyDeleteHi NavyMom! I think that's a great idea, but maybe try the Spenda Sugar Blend because I'm not sure if it will bake up correctly if you use pure Splenda. Splenda even makes a Brown Sugar Blend. If you try it please come back and let me know how it works! Thank you so much! =D
DeleteWhat little that I have seen of your blog is wonderful and every recipe that I have viewed thus far, I say "I gotta try this one!!" Your photographs are beautiful! If you don't mind asking, what type of camera do you use?
ReplyDeleteWow! Thank you so much JC! You truly made my day with your nice comment! My camera is just a point and shoot 'Kodak Easy Share'. It's about 8 years old but I love it! I use the close-up setting. Then I adjust my photos for exposure and sharpness on the Picmonkey photo editing website. Thank you so much for taking the time to leave such a wonderful comment! I hope you'll try one of my recipes and let me know how you liked it! Thanks again! =D
DeleteHi, I followed this recipe and it's set for about an hour. The top browned but it is still very liquidy. Any idea what happened?
ReplyDeleteI'm sorry to hear this...the bottom should be like a liquidity pudding. This only works in the exact size pan I used, 11 x 7. If the pan is smaller it won't work. I hope this helps.
Delete