Thelightersideofchocolatecherrycobbler Recipes

CHOCOLATE COBBLER WITH CHERRY ICE CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Pour the melted butter into a 9-by-13-inch baking dish.
• In a mixing bowl, combine the self-rising flour, milk, vanilla and 1 1/2 cups of the sugar. Mix well and pour over the melted butter.
• In another bowl, mix together the cocoa powder and remaining 1 cup sugar. Sift over the baking dish with the melted butter and flour mixture. Pour 3/4 to 1 cup of hot, hot water over top. Bake until firm on top but still gooey and chocolatey on the inside, 30 to 35 minutes.
• Serve warm with cherry ice cream.

CHERRY-CHOCOLATE COBBLER

Steps:

• Make the filling: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. Combine the cherries, granulated sugar, cornstarch, lemon juice and vanilla and almond extracts in a large bowl; toss until combined with no clumps. Spread in the prepared dish.
• Make the topping: Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until pea-size pieces form. Pulse in the chopped chocolate. Whisk the egg with the buttermilk in a medium bowl; add to the flour mixture and pulse a few times until the dough just comes together.
• Turn out the dough onto a lightly floured surface and pat into a 4-by-12-inch rectangle (about 1/2 inch thick). Cut into twelve 2-inch squares; arrange in 3 rows over the filling. Brush the tops with buttermilk and sprinkle with turbinado sugar. Bake until the topping is browned and the filling is bubbling around the edges, 45 to 55 minutes. (To check for doneness, look under a biscuit to make sure it?s not raw; continue baking if necessary.) Let cool at least 30 minutes. Serve with ice cream.

CHERRY CHOCOLATE COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with vegetable cooking spray. Melt chocolate chips in a measuring cup in the microwave, stirring every 20 seconds until smooth. Let stand for 5 minutes to cool slightly.
• In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter until the dough is a uniform crumbly texture. Beat the egg into the melted chocolate chips, then stir the milk in. Pour the chocolate mixture into the dry ingredients, and stir until well blended.
• Pour the cherry pie filling in an even layer in the bottom of the greased casserole dish. Drop spoonfuls of the chocolate batter over the cherries in a random pattern.
• Bake for 40 to 45 minutes in the preheated oven, until top crust is not doughy when lifted. Serve warm.

CHOCOLATE COBBLER

Steps:

• Melt butter in 13x9 pan or dish at 350 degrees.
• Combine flour, 3/4c sugar, pecans, 1-1/2T cocoa, milk and vanilla in a small bowl.
• Spoon over melted butter.
• DO NOT STIR.
• Mix 1c sugar and the 1/4c cocoa together and sprinkle back and forth over the batter.
• DO NOT STIR.
• Pour boiling water over top.
• DO NOT STIR.
• Bake at 350 degrees for 30 min.
• Cool somewhat.
• Cover with hot fudge sauce and vanilla ice cream, if desired.

CHOCOLATE COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
• In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
• Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
• Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

CHOCOLATE CHERRY COBBLER

Steps:

• Place the cherries in a greased 13x9-in. baking dish. In a large bowl, combine the cake mix, water, egg and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spread over cherries. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs. Serve warm with ice cream.

CHOCOLATE CHERRY SKILLET COBBLER RECIPE BY TASTY

Steps:

• Preheat your oven to 350ºF (180ºC).
• In a cast-iron skillet over medium-low heat, add the cherries, sugar, cornstarch, lemon juice, and salt.
• Mix to combine and stir for 5-10 minutes until the mixture starts to thicken.
• Let simmer for 5 minutes on low heat.
• Sprinkle the box cake mix over the cherry filling.
• Distribute the butter evenly over the top to ensure even baking.
• Bake for 45 minutes to an hour, until the top is golden brown.
• Serve warm with ice cream.
• Enjoy!

CHOCOLATE COBBLER

Steps:

• Preheat oven to 350.
• In a bowl, stir together 3/4 cup sugar, flour, 3 T. cocoa, baking powder, and salt. Stir in milk, butter, and vanilla; Mix until smooth. Pour batter into an ungreased 8" square glass baking dish.
• Stir together remaining 1/2 cup sugar, brown sugar, and remaining 4 T. cocoa. Sprinkle cocoa mixture evenly over batter. Pour hot water on top- do NOT stir!
• Bake for 35-40 minutes or until the top of the cobbler is set. Let stand for 15 minutes.
• Spoon into individual serving dishes. The cobbler makes it's own sauce in the bottom of the pan. Spoon sauce over each serving.
• Garnish with ice cream or whipped cream. Refrigerate leftovers- tastes great cold, too!