Chocolate Cobbler (Pudding cake)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 235.6
- Total Fat: 7.0 g
- Cholesterol: 16.4 mg
- Sodium: 170.5 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 3.0 g
- Protein: 2.7 g
View full nutritional breakdown of Chocolate Cobbler (Pudding cake) calories by ingredient
Introduction
http://tastykitchen.com/blog/2010/05/a-tasty-recipe-my-grannys-chocolate-cobbler// http://tastykitchen.com/blog/2010/05/a-tas
ty-recipe-my-grannys-chocolate-cobbler//
Number of Servings: 10
Ingredients
-
Ingredients
1 cup whole wheat pastry flour
2 teaspoons Baking Powder
¼ teaspoons Salt
7 Tablespoons Cocoa Powder, Divided
1-¼ cup sugar in the raw, Divided
½ cups unsweetened silk soymilk
⅓ cups Melted Butter
1-½ teaspoon Vanilla Extract
½ cups Light Brown Sugar, Packed
1-½ cup Hot Tap Water
Tips
You can also use all purpose flour or regular milk instead.
Directions
Preparation Instructions
Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set.
Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SAMMITYPES.
Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set.
Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SAMMITYPES.