Paula Deen Chocolate Cobbler Recipes

CHOCOLATE COBBLER

Chocolate Cobbler image

It's impossible to resist the flavorful chocolate cobbler sauce that appears when this delightful cake bakes. -Margaret McNeil, Germantown, Tennessee

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 cup self-rising flour
1/2 cup sugar
2 tablespoons plus 1/4 cup baking cocoa, divided
1/2 cup whole milk
3 tablespoons vegetable oil
1 cup packed brown sugar
1-3/4 cups hot water
Vanilla ice cream, optional

Steps:

In a bowl, combine the flour, sugar and 2 tablespoons cocoa. Stir in milk and oil until smooth. Pour into a greased 8-in. square baking pan. Combine the brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over top (do not stir). Bake at 350° until top of cake springs back when lightly touched, 40-45 minutes. Serve warm, with ice cream if desired.

Nutrition Facts : Calories 267 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 198mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE COBBLER

Chocolate Cobbler image

Rich, wonderful old-timey like cobbler!!!! Great for potlucks and get-togethers. Fast, easy and always a hit! Great with ice cream!!

Provided by dylansmom

Categories Desserts Cobbler Recipes

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

6 tablespoons butter
1 cup self-rising flour
¾ cup white sugar
1 ½ tablespoons unsweetened cocoa powder
½ cup milk
1 teaspoon vanilla extract
1 cup white sugar
¼ cup unsweetened cocoa powder
1 ½ cups boiling water

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 58.1 g, Cholesterol 24.1 mg, Fat 9.6 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 268.2 mg, Sugar 44.6 g

CHOCOLATE PECAN COBBLER (PAULA DEEN)

Chocolate Pecan Cobbler (Paula Deen) image

Make and share this Chocolate Pecan Cobbler (Paula Deen) recipe from Food.com.

Provided by marisk

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

6 tablespoons butter
3/4 cup sugar
1 cup self-rising flour
2 tablespoons unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 cup sugar
4 tablespoons unsweetened cocoa powder
1/2 cup pecans, chopped
1/2 cup toffee pieces
1 1/2 cups boiling water
ice cream (optional)
pecans, chopped (optional)
2 cups heavy cream
1/4 cup sugar
2 tablespoons caramel syrup

Steps:

Preheat the oven to 350 degrees F.
Put the butter in an 8 by 8-inch baking dish and put the dish in the oven until butter is melted, about 3 to 4 minutes. Remove the baking dish from the oven and set aside.
In a medium bowl combine 3/4 cup of the sugar, the flour, and 2 tablespoons cocoa.
Add the milk and vanilla, whisking until smooth.
Pour over the melted butter in the baking dish.
In a separate medium bowl, combine the remaining 1 cup of sugar, remaining 4 tablespoons of cocoa, the pecans, and toffee bits; sprinkle evenly over the sugar mixture.
Slowly pour boiling water over top of the cobbler.
Bake until top of the cobbler looks set, about 40 to 50 minutes.
Serve warm with ice cream, Caramel Whipped Cream and pecans, if desired.
To make the Caramel Whipped Cream: Combine the cream and sugar in a medium bowl and beat with a whisk or beater until soft peaks form. Add the caramel syrup, and lightly fold together.

Nutrition Facts : Calories 597.6, Fat 36.8, SaturatedFat 20.2, Cholesterol 105.9, Sodium 306.4, Carbohydrate 67.3, Fiber 2.4, Sugar 51.2, Protein 4.8

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