I got exactly one little serving of this and those hoovers I live with sucked the rest of it down before it even cooled to room temperature.
Lesson learned? Make two next time and hide one!
I separated the ingredients list into base and topping so that the instructions would be easier to follow but you’ll notice both are made with a lot of the same stuff. Don’t glance at this and think “oh, that looks like too many ingredients!” because it’s really not.
And you want to talk about quick recipes to whip up? This is one and I bet you probably already have everything you need to make it!
This is great to bring to a potluck or covered-dish dinner because it doesn't have to be refrigerated and it always elicits ooohs and ahhhhs once someone spoons out that first serving and all that yummy fudgy sauce spills out all over the place!
We always called this Chocolate Cobbler but I've heard it called Chocolate Pudding Cake and Hot Fudge Pudding Cake too.
You can call it whatever you want as long as you call me when it’s done!
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup butter, melted
3/4 cup sugar
1/4 cup brown sugar
1/4 cup cocoa powder
Pinch of salt
1 1/4 cups boiling water
1 teaspoon vanilla extract
Make the base:
Combine sugar, flour, cocoa, baking powder and salt in a small bowl and mix well; set aside.
Combine milk and melted butter in a medium bowl and mix well. Add flour mixture and mix by hand or with an electric mixer until combined and smooth (some small lumps are OK). Spread mixture into a shallow 2-quart baking dish or 9x9 baking pan (only metal pans will need to be greased).
Make the topping:
Combine sugar, brown sugar, cocoa and salt in a small bowl and mix well. Sprinkle mixture evenly over base batter.
Add vanilla to water then pour water slowly over sugar mixture. Do not stir.
Bake at 350 degrees for 30-40 minutes or until cobbler is nearly set in the middle. When you can really smell it but there’s still a little bit of wiggle in the very center, it’s ready!
Cool 10-15 minutes then serve warm. Serve with vanilla ice cream for a special treat!
This recipe was featured at the Weekend Potluck!