A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chocolate Pecan Cobbler
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- #14055
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 tablespoons butter
1 cup flour
1 teaspoon baking powder
3/4 cup sugar
1/2 cup chopped pecans
2 tablespoons cocoa powder
1/2 cup milk (I used skim and it came out fine)
1 teaspoon vanilla extract
1 cup sugar
1/4 cup cocoa powder
1 1/2 cup boiling water
hot fudge sauce (such as Hershey's Hot Fudge Topping)
vanilla ice cream
directions
Melt the butter in a 13- x 9- x 2-inch baking pan (used a glass casserole) in a 350 degrees F oven.
Combine the flour, baking powder, 3/4 cup sugar, pecans, 2 Tbsp cocoa, milk and vanilla in a small bowl. Spoon mixture over the melted butter. DO NOT STIR TO MIX.
Mix the 1 cup sugar and 1/4 cup cocoa together and sprinkle back and forth over the batter. DO NOT STIR TO MIX.
Next, pour the boiling water (boil it in the microwave as I was getting the other stuff together) over the top. DO NOT STIR TO MIX.
Bake at 350 degrees F for 20-30 minutes. Serve warm with ice cream and fudge sauce.
This is a gooey dessert almost like a pudding-cake. It is best served warm with vanilla ice cream or whipped cream.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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