Chocolate Cobbler

INSTRUCTIONS

Preheat roaster to 350 degreesF.

In a medium sized mixing coliseumcombine the flour, incinerating greasepaint,

swab, sugar and cocoa. also stir in the melted adulation, milk and vanilla.

Spread the admixture into a oiled1.5 qt dish dish( or square visage). Set away.

In another coliseumcombine the dry beating constituents( sugar, brown sugar,

swab and cocoa). Sprinkle on top of the batter; don’t stir.

Pour the scorching water on topdon’t stir.

Singe for 30 twinkles, or until the top of the cutlet is nearly set. The cutlet will

rise to the top and a pudding will form on the bottom.

Serve warm with ice cream.

 

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