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!
(As always, actual recipe at bottom of page).
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.
Oh LAWD. Just make it already!!!
- 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
- 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.