Linda J. Moore | South Plains EC

Moore says she prefers dark chocolate cocoa powder in the batter of this family favorite, which comes out of the oven fudgy and brownielike.

Batter
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
4 tablespoons unsweetened cocoa powder
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla extract

Topping
2 cups sugar
1/2 cup unsweetened cocoa powder
3 cups boiling water
Whipped topping (optional)
Unsweetened cocoa powder (optional)

1. Batter Preheat oven to 350 degrees.

2. Melt butter in oven in a 9-by-13-inch baking dish, removing from oven once butter has melted.

3. In a bowl, stir together sugar, cocoa powder, flour, baking powder, salt, milk and vanilla. Spoon mixture over melted butter, but do not stir.

4. Topping In another bowl, stir together sugar and cocoa powder and sprinkle over batter in pan.

5. Pour boiling water over all, but do not stir. Bake until top has set, 35–40 minutes.

6. Allow cobbler to cool 15 minutes. Serve with whipped topping and dust with cocoa powder, if desired.

Serves 8.