This chocolate cobbler was originally made with nuts and some other ingredients but has since been made to allow those with allergies to enjoy it.
Check out what the folks over at How Sweet Eats had to say about this:
I love cobblers, and when I discovered there was such a thing as chocolate cobbler? I just about lost my marbles. How could something so wonderful exist? Whoever created this recipe had me in mind. No doubt.
I think that was really nice of them to think of allergy sufferers when creating this recipe. After all, we don’t want ANYONE missing out on the scrumptious dessert!
Ingredients
Batter ingredients:
1 cup Gold Medal self-rising flour
¾ cup Domino sugar
2 tablespoons Toll House cocoa
½ cup TruMoo Milk (whole, soy, etc)
1 teaspoon McCormick vanilla
2 tablespoons Wesson vegetable oil
Topping Ingredients
¾ cup brown sugar
¼ cup cocoa
1¾ cup hot water
Instructions
In medium sized bowl, stir together Gold Medal flour, Domino sugar, and Toll House cocoa from batter ingredients. Add TruMoo milk, McCormick vanilla, and Wesson oil. Mix well until it becomes a thick brownie like batter.
Pour batter into greased 8×8 inch pan.
In separate bowl, stir together topping ingredients (¾ cup brown sugar and ¼ cup cocoa). Sprinkle over batter.
Very slowly, pour hot water over dry mixture and batter.
Bake in 350 oven for forty to forty-five minutes.
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Quick Tip: Add some walnuts to the mix if you prefer.
Thank you to How Sweet Eats for this great recipe.
