Growing up, we had this probably once a week. I always thought it was because everyone liked it so much but according to Mama, the frequency of this dessert had a lot more to do with it being so quick, easy, and most importantly: budget friendly. Generally, most folks have these ingredients on hand. It doesn’t hurt that you don’t even need an egg for it!
As kids, we always called this “Mud Pie”. I guess it was a fun name for the three of us. “We’re having mud pie for supper!”. I was introduced to the actual name only a few years ago while at a quilt retreat with my mother. I was speaking with a few of her friends and someone mentioned “Oh! I had your mother’s chocolate cobbler, it was WONDERFUL!”. I was awful confused. Mama makes chocolate cobbler? I’ve never had chocolate cobbler. When did she make this? Having honestly tasted everything my mother has made in the past thirty —umm…something years, I was a bit put off that she had not shared what was obviously a grand success of a recipe. After asking her, she shook her head and waved it off “Oh, its just mud pie!”.
This cobbler bakes up magically. When you pull it out of the oven you’ll have a rich chocolate cake layer on top and a hot fudge saucy layer beneath. I highly recommend it be served with ice cream.
We frequently package the dry ingredients and give them along with the recipe as Christmas Gifts. People are always intrigued by the name and very happy with the results!
You’ll need some self rising flour (see my buttermilk biscuit tutorial on how to substitute plain for self rising), vegetable oil, milk, sugar, cocoa, brown sugar, and vanilla.
To this, add milk…
In a separate bowl, combine brown sugar and more cocoa(As always, actual recipe at bottom of page).
S-L-O-W-L-Y🙂
Have I got you paranoid about pouring it slow enough now? Good, you’ll do it right then. 😀
Place in 350 oven for forty to forty five minutes.
Its gonna look like this…and smell like……omg…..
Oh LAWD. Just make it already!!!
Ingredients
- 1 Cup self Rising Flour
- 3/4 Cup sugar
- 2 Tablespoons Cocoa
- 1/2 Cup Milk
- 1 teaspoons Vanilla
- 2 Tablespoons Vegetable Oil
- 3/4 Cup Brown Sugar
- 1/4 Cup Cocoa
- 1 3/4 Cup hot tap water
- 1 Cup chopped pecans optional
Instructions
- Mix together flour, sugar, and cocoa. Add milk, vanilla, oil, and nuts (if using). Mix well. Pour into greased 8x8 inch pan. Mix 3/4 C brown sugar and 1/4 C cocoa together. Sprinkle over batter. Pour, very slowly, hot tap water over dry mixture and batter. Bake in 350 oven for forty to forty five minutes.
Nutrition
Christy, I have been making this for years too, but called it chocolate sundae cake. I like the mud pie name. And I put chopped pecans in it.
I might have to try this tomorrow after church. I see you use White Lilly flour. My mama says it’s the best. 🙂
I hope you like it Karen!!!
Who knows why in the world I waited so long to try this recipe! It is wonderful…my husband and I finished it in just 2 meals. By the way, I put the leftover in the refrigerator last night, then stuck it in the oven to warm while we prepared and ate our lunch today, and it was perfect. I’m writing to ask you to please come up with a lemon version!
I am so glad you finally tried it and liked it Bev!! I will be working on a lemon version 🙂
When I made this long long ago it was called chocolate sludge. All it needs is a really good vanilla ice cream!!
I thought I commented here back around Thanksgiving but I guess I forgot– oops. lol. Anyway, I last made this chocolate cobbler along with an apple crisp for our Thanksgiving desserts this past Thanksgiving and it was a huge hit. I have made it many times before also. I plan to try the cinimon version very soon. God bless, Jen
I know this is kind of old to comment on but I just wanted to thank you for the recipe! I made some changes to make it low carb because I can’t have sugar or grains. I made this using 1/4c almond flour and 2 tbsp. coconut flour, liquid stevia, hemp milk, coffee (instead of water), and a tiny bit of molasses (1/2 tsp). I also used half cocoa powder and half cacao powder, used coconut oil instead of vegetable oil, added one egg and one additional tsp of vanilla. I think I may increase the coconut flour to 3 tbsp. or a 1/4c next time (I have to try more of this one to decide which.) I really like this recipe because it was so easy, and so easy to convert. I had another recipe for a cake just like this that was supposed to be low carb but it just didn’t fit the bill for me. This one came out great and is perfect for me! Thanks again!
Oh my goodness, I love you Samantha!!! I haven’t even thought of converting this to low carb yet. Now I can’t wait to try it!!
I had a great-aunt that would always make this for my dad when we visited her in Georgia. (My dad was working in India at the time so we only got back to Georgia every couple of years.) I just made this recipe of yours and the glorious aroma filled my home with memories. My dad passed away four years ago but I know he is smiling. Now I am a grandmother and my family loved this chocolate cobbler tonight. That is the best review I can give you! Thank you for posting this.