[kaci]

Cracker Barrel Chocolate Cobbler


6 Tablespoons butter
1 cup self rising four
3/4-cup sugar
1/2-cup chopped pecans
1 and 1/2-Tablespoons Hershey's cocoa
1/2-cup milk (Skim milk can be used)
1 teaspoon vanilla extract
1 cup sugar
1/4-cup Hershey's cocoa
1 and 1/2-cups boiling water
Hot Fudge Sauce (Hershey's Hot Fudge Topping)
Vanilla Ice Cream

Melt the butter in a 13 x 9 x 2 inch baking pan (use a glass casserole) in a 350 degree oven.

Combine the flour, 3/4-cup sugar, pecans, 1 1/2-tablespoons cocoa, milk and vanilla in a small bowl.
Spoon mixture over the melted butter. DO NOT STIR TO MIX.
Mix the 1 cup sugar and 1/4-cup cocoa together and sprinkle back and forth over the batter. DO NOT STIR TO MIX.
Next, pour the boiling water (or can be boiled in the microwave) over the top. DO NOT STIR TO MIX.

Bake at 350 for 30 minutes. Cool somewhat.

The recipe said to cool completely but you can serve it warm.

It comes out as partly fudgy cake and partly pudding bottom. Warm up some Hot Fudge Sauce in the microwave and spoon on top of the cobbler in the individual bowls then top with cold vanilla ice cream.