Tuesday, March 12, 2013

Chocolate Cobbler!

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...

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.



59 comments:

  1. Wish this were low carb! Looks like I could inhale it! YUM!

    ReplyDelete
    Replies
    1. lol...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!!! =)

      Delete
  2. Oh 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.

    ReplyDelete
    Replies
    1. Great 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! =)

      Delete
  3. lillian, you take beautiful food pictures! Thanks for the nomination! Im gonna make this cobbler now.
    Vickie

    ReplyDelete
    Replies
    1. 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

      Delete
  4. This looks marvelous. So gooey and chocolaty! Thank you so much for the Liebster award. I really appreciate it!

    ReplyDelete
    Replies
    1. Thank you so much Anita! And you are very welcome...I love your blog! =)

      Delete
  5. I love comfort food. This looks so yummy!

    ReplyDelete
    Replies
    1. Thank you...this is a real gem! I'm so happy I found it! =)

      Delete
  6. Lillian, I can't think of anyone more deserving of that award. :)

    ReplyDelete
    Replies
    1. Oh, you mean the other post about the Liebster Award? Thank you so much Peggi! (((HUGS)))

      Delete
  7. Hello: 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?

    ReplyDelete
    Replies
    1. I think that would be fine! Let me know how you like it! I have this in the oven again, right now! =)

      Delete
  8. This looks so amazing! I always fix a ooey-gooey dessert on the weekend and this weekend? THIS will be it! Thank you.

    ReplyDelete
    Replies
    1. Hi 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! =)

      Delete
    2. I think I'll make this twice a week too! Looks delicious.

      Delete
  9. OMW! Just saw this recipe and it looks like i should be making it 20 minuts ago! LOL! Have GOT to try it!!!!!

    ReplyDelete
    Replies
    1. lol...thank you so much! Its a dangerously good recipe!

      Delete
  10. I 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!!

    ReplyDelete
    Replies
    1. Wow...this recipe has been around for over 20 years? Where have I been...lol! Thanks for checking it out Kymberly! =)

      Delete
  11. I 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.

    My 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!

    ReplyDelete
    Replies
    1. Oh, so thats the trick to making the sauce thicker when using a smaller pan...thanks Cathi!

      lol...my family is so busy gobbling this up, they don't even have time to moan! =D

      Delete
  12. Made this last night and Oh My!!! Making another one at this very moment :)

    ReplyDelete
  13. Thank 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

    ReplyDelete
  14. My 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.

    ReplyDelete
    Replies
    1. How wonderful!!! I hope you'll make it and let me know how it turns out for you! =D

      Delete
  15. I only have a 9x13. Wonder how that will work?

    ReplyDelete
    Replies
    1. Hi 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? =)

      Delete
  16. How many.servings does.this.make?

    ReplyDelete
    Replies
    1. Oh, 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

      Delete
  17. Can this be made in a 9x13 pan

    ReplyDelete
    Replies
    1. No, 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! =)

      Delete
  18. I have no cocoa powder. Will anything else work?

    ReplyDelete
    Replies
    1. Hi 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. =)

      Delete
  19. I only have a 9 x 13 also do you think I could make 1 1/2 times the batter?

    ReplyDelete
    Replies
    1. That 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! =)

      Delete
    2. The link she has at the top states that you can use a 9x13 pan if you use there recipe.......

      Delete
    3. But 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!

      Delete
  20. Definitely going to make this as soon as I get brown sugar!
    I'm probably going to use a 9x9 pan!

    ReplyDelete
  21. I'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!

    ReplyDelete
    Replies
    1. I 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

      Delete
  22. Is the white sugar confectioners sugar?

    ReplyDelete
  23. can't wait to try this one but have to get some vanilla ice cream before making it. Thanks for the recipe and Great Blog!

    ReplyDelete
  24. I have made this and sprinkled cinnamon over the top. Delicious and just another layer of flavor.

    Vicky

    ReplyDelete
  25. I could eat this everyday. Thanks for all the chocolaty goodness.

    ReplyDelete
    Replies
    1. Hi Ginny! Thank you so much! I was eating it everyday for way too many days...lol!

      Delete
  26. This comment has been removed by the author.

    ReplyDelete
  27. I tried this recipe.
    Never mind what name is it :) It,s perfect. Thanks :)

    ReplyDelete
    Replies
    1. Thank you so much for trying it! I'm so glad you loved it! =D

      Delete
  28. Wonder if you could make it low card by swapping out the white sugar with the Splenda for baking?

    ReplyDelete
    Replies
    1. Hi 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

      Delete
  29. What 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?

    ReplyDelete
    Replies
    1. Wow! 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

      Delete

Your kind comments are always welcome, so please leave one...Thank you!