A cobbler is an old-fashioned American dessert that’s been around since the 1800’s. It’s traditionally made with fruit, like peaches or blackberries, that are baked in their juices and topped with a cakey or biscuit-like dough. There are different variations on how the topping is made depending on where you’re from.
A chocolate cobbler breaks from tradition in that it isn’t made with fruit, but as far as making it goes, it’s just as easy to put together as any fruit cobbler and it’s every bit as delicious! Served warm with a scoop of vanilla ice cream, it’s absolutely to die for. Whenever I make this, it disappears almost as soon as it comes out of the oven!
2 sticks butter
1¼ cups sugar
1½ cups self-rising flour
1 tsp. vanilla
¾ cup evaporated milk
For the Chocolate Layer:
1 cup sugar
6 Tbsps. cocoa powder
2 cups boiling water
Preheat oven to 350ºF.
Place the 2 sticks of butter into a 9×13 pyrex glass baking dish and put in the oven to melt.
While butter is melting, stir together 1¼ cups sugar, flour, vanilla and milk in a bowl.
Pour the batter over the melted butter. Do not stir!
In another bowl, mix the 1 cup sugar and cocoa powder together, and sprinkle on top of the batter. Again, do not stir!
Pour the boiling water on top of everything. Resist the urge to stir! Just don’t do it!
Bake for 30-45 minutes or until you have a nice golden brown crust on top.
It’s a lazy Sunday morning at Casa Catastrophe with nothing more pressing to do than get caught up on missed TV episodes, so my daughter, Bashful, and I decided to bake this coffee cake that we found in one of my old Pillsbury cookbooks. Not only did it taste delicious, but it looked lovely! Like something purchased from a fancy bakery. It was pretty easy to make, too. Don’t let the lengthy list of ingredients or instructions scare you. The hardest part to me was getting the crust evenly up the sides of the springform pan. But don’t worry about making it perfectly even. Ours was such a mess but it turned out looking great!
RASPBERRY CREAM CHEESE COFFEE CAKE
2¼ cups flour
¾ cup sugar
¾ cup butter or margarine
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¾ cup sour cream
1 tsp. almond extract
1 pkg. (8 oz.) cream cheese, softened
¼ cup sugar
½ cup raspberry preserves
½ cup sliced almonds
Heat oven to 350ºF.
Grease with shortening and flour bottom and sides of 9 or 10-inch springform pan.
In large bowl, mix flour and ¾ cup sugar.
With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
Reserve 1 cup crumb mixture.
To remaining crumb mixture in bowl, stir in baking powder, baking soda, salt, sour cream, almond extract and 1 egg until blended.
Spread batter about ¼-inch thick over bottom and 2 inches up sides of pan.
In small bowl, mix cream cheese, ¼ cup sugar and 1 egg until blended.
Pour into batter-lined pan.
Carefully spoon preserves evenly over cream cheese mixture.
In another small bowl, mix reserved crumb mixture and sliced almonds together.
Sprinkle over preserves.
Bake 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown.