Ingredients
- 1 cup self-rising flour
- 1/2 cup sugar
- two tablespoons plus 1/4 cup baking cacao, divided
- 1/2 cup milk
- 3 tablespoons vegetable oil
- 1 cup packed brown sugar
- 1-3/4 cups warm water
- Vanilla frozen treats, optional
Directions
- Inside a bowl, combine the flour, sugar and a pair of tablespoons cacao. Stir in milk and oil until smooth. Pour right into a greased 8-in. square baking pan. Combine the brown sugar and remaining cacao sprinkle over batter. Pour warm water over top (don't stir). Bake at 350 for 40-forty-five minutes or until surface of cake springs when gently touched. Serve warm with frozen treats if preferred. Yield: 6-8 servings.
Editor's Note: As an alternative for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt inside a calculating cup. Add all-purpose flour to determine 1 cup.
Initially printed as Chocolate Cobbler in Taste of Home June/This summer 2000, p66