Chocolate-Pecan Cobbler
Makes 6 to 8 servings
  • 6 tablespoons butter
  • 1¾ cups sugar, divided
  • 1 cup self-rising flour
  • 6 tablespoons unsweetened cocoa powder, divided
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans
  • ½ cup toffee bits
  • 1½ cups boiling water
  • Vanilla ice cream (optional)
  • Caramel ice cream topping (optional)
  • Chopped pecans (optional)
  1. Preheat oven to 350°. Place butter in a 9-inch square baking dish, and place dish in oven just until butter is melted.
  2. In a medium bowl, whisk together ¾ cup sugar, flour, and 2 tablespoons cocoa. Whisk in milk and vanilla until smooth. Pour onto melted butter in dish; do not stir together.
  3. In a small bowl, stir together pecans, toffee bits, remaining 1 cup sugar, and remaining 4 tablespoons cocoa; sprinkle onto batter. Slowly pour 1½ cups boiling water onto batter; do not stir together.
  4. Bake until top appears dry and set, 40 to 50 minutes. Let cool for 20 minutes; serve with ice cream, caramel, and pecans, if desired.
Recipe by Paula Deen Magazine at