Chocolate-Pecan Cobbler

From Cooking with Paula Deen, Sept/Oct 2009

  1. 6 tablespoons butter
  2. 1 3⁄4 cups sugar, divided
  3. 1 cup self-rising flour
  4. 5 1⁄2 tablespoons unsweetened cocoa powder, divided
  5. 1⁄2 cup whole milk
  6. 1 teaspoon vanilla extract
  7. 1⁄2 cup chopped pecans
  8. 1⁄2 cup toffee bits
  9. 1 1⁄2 cups boiling water
  10. Garnish: dulce de leche ice cream, chopped pecans
  1. Preheat oven to 350˚.
  2. Place butter in an 8x8-inch baking dish. Place in oven for 5 to 10 minutes, or until butter is melted. Remove from oven; set aside.
  3. In a medium bowl, combine 3⁄4 cup sugar, flour, and 11⁄2 tablespoons cocoa. Add milk and vanilla, whisking until smooth. Pour over melted butter.
  4. In a separate medium bowl, combine remaining 1 cup sugar, remaining 4 tablespoons cocoa, pecans, and toffee bits; sprinkle evenly over sugar mixture. Slowly pour boiling water over top of cobbler. Bake for 30 to 40 minutes, or until top of cobbler looks set. Serve warm with ice cream and pecans, if desired.
Makes 2 servings
Note: We used Häagen-Dazs® dulce de leche ice cream