ULTIMATE CHOCOLATE COBBLER, MILLIE'S

Ultimate Chocolate Cobbler, Millie's image

Provided by Millie Johnson

Time 30m

Number Of Ingredients 15

BATTER
1 1/2 c self rising flour
1 1/4 c sugar
1/3 c cocoa powder
1/4 tsp salt
1 1/2 c buttermilk (can add more if too thick)
1 Tbsp pure vanilla extract
1 stick real butter (unsalted)
1/2 c walnuts, fine diced
TOPPING
1 1/4 c sugar
1/4 c cocoa powder
1 pinch salt
2 1/2 c water
1/2 c * pecans * optional

Steps:

1. Preheat over to 350*F Slice stick of butter into about 6 slices and put in 9x13 baking pan (I used a glass pan) and put in oven to melt.
2. You will need two (2) bowls, a medium and a large. The batter will go in the large bowl. To each bowl add the dry ingredients and mix well to remove lumps. (make sure to fluff your flour BEFORE you measure it) Now set aside the medium bowl with the topping mix in it.
3. BATTER Put water on to boil. To batter bowl, add in buttermilk, walnuts and vanilla extract and hand mix well. If it is too thick add more buttermilk. You want a thicker pancake batter consistency . NOTE: You can use milk but you must reduce amount to about one (1) cup.
4. When butter is melted, remove pan from oven. Now carefully pour the batter into pan. I will pour in the middle then around the edges. DO NOT STIR !!!
5. Now spoon topping mix evenly over the batter. Try to work quickly here.
6. Carefully and slowly pour the boiling water over the top.
7. Bake 15 minutes then add * pecans(optional) and return to oven and bake 12 - 15 more minutes. Let sit for at least 20-30 minutes before serving. Great with a scoop of vanilla ice cream !