Chocolate Cobbler

Chocolate Cobbler 1 - cup self rising flour (do not substitute) 6 - tablespoons butter 3/4 - cup white sugar 2 - tablespoons unsweetened baking cocoa 2/3 - cup milk 1 - teaspoon vanilla extract Topping: 1/2 - cup brown sugar 1/4 - cup white sugar 1/4 - cup unsweetened baking cocoa 1 1/3 - cup hot tap water 1 - cup chopped pecans (optional) Preheat oven to 350 degrees. In a 8×8 baking dish add 6 tablespoons of butter to the pan. You do not have to cut it up. Just add it directly to the dish. Place the dish into the oven to melt. While the butter melts mix up the rest of the ingredients. In a separate bowl add the flour, 3/4 cup of sugar and 2 tablespoon of cocoa powder. Stir the dry ingredients to combine. Add 2/3 cup of milk and 1 teaspoon vanilla extract. Stir together to combine. Remove the pan from the oven and add the chocolate mixture right into that dish of melted butter. The chocolate batter tends to be a bit thick and pretty difficult to spread out evenly, but spread it around as best as you can. To make the topping using a small separate bowl, add 1/2 cup brown sugar, 1/4 cup of white sugar and 1/4 cup of cocoa powder. Mix well. Sprinkle the topping evenly all over the top of your chocolate mixture. Add 1 1/3 cups very hot water (not boiling), but you do need the water to be really hot. Slowly pour the hot water over the top of the cobbler. Place the dish in the oven and bake for 30-35 minutes. You want the cobbler to still be a bit jiggly when you pull it out of the oven. It will continue to bake as it cools. Serve warm with vanilla ice cream.