Granny’s Chocolate Cobbler – Nance and Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Granny’s Chocolate Cobbler. Printable recipe can be found at the bottom of this post.  The original recipe can be found over at Tasty Kitchen.

Robyn’s Take:

This week’s recipe came about months ago, when Richard suggested that we make chocolate cobbler. He didn’t provide a link to a recipe (RICHARD), so I Googled around for one, and so here we are.

You guys know how I am when it comes to recipes and shit. I glance at the picture, glance at the ingredients, and don’t bother to actually look at the instructions until it’s time to actually make this shit. I do it totally half-assed – why use a whole ass, when a half ass will do? So it wasn’t until I was gathering the ingredients that I realized that this recipe is pretty much identical to the Easy Fudge Cake recipe in my Cooking Down East cookbook, by Marjorie Standish (the only difference being that the Marjorie Standish recipe uses shortening instead of butter). I hadn’t made it in many years, but it’s a good cake to throw together when you want something sweet and chocolatey without having to run to the store for something.

So, your ingredients:


Flour, baking powder, salt, cocoa powder, sugar, milk, melted butter, vanilla extract (WHICH YOU COULD MAKE YOURSELF!)(PS: I love how many of you had NO idea that vanilla extract has alcohol in it. You are SO my people), light brown sugar, and hot tap water.

Firstly, stir together your dry ingredients.


Then add the milk, melted butter, and vanilla, and stir ’til it’s well mixed.



Next (not pictured), dump your batter into an ungreased 8-inch baking dish. Then in a small bowl, stir together your remaining white sugar, brown sugar, and cocoa.


Sprinkle that mixture evenly over the top of your batter.


Then pour the hot tap water over the top of the whole mess.


DO NOT stir it together after you’ve added the water, just pop it in the oven and go have a consultation with a visiting chef.

“Chef Sugarbutt not approve of this “chocolate that cats cannot have” nonsense.”

When the center is set (ie, not jiggly), your cake is done. Remove it from the oven, let it cool a bit, and then serve with vanilla ice cream

Don’t forget to take a terrible picture of it before you eat!


I’ve figured out why I can take good cat pictures and not good food pictures. It’s because cats are ALIVE and give you something to work with, with expressions and ears and go-fuck-yourself looks. They’re FUN to take pictures of. Food just lays there looking like it needs to be eaten (or not), and so it’s more work to get an appetizing picture of it. Clearly, it’s not a skill that I possess, and obviously I’m not that interested in making myself a proper FOOD BLOGGER. Those of you who can make food look appetizing, you have my admiration. It ain’t easy!

So the verdict on the chocolate cobbler? It’s good when it first comes out of the oven, a big ol’ scoop of vanilla ice cream made it even better, but it doesn’t reheat well. Fred said it was “okay” hot, but wasn’t interested in having more than a bite. Basically, I ate a piece, he had a bite, and after I took a bite the next day, the chickens got the rest. Make it and serve it if you’re not going to have leftovers, or if you’re craving something chocolatey and sweet, but don’t expect to eat it for a few days.

Will I make it again? Possibly, but I’m not rushing to do so.


Nance’s Take:

I had to go to Ree Drummond’s (aka: Pioneer Woman) social-recipe site to get this recipe. Oy. There is a particular type of woman that makes my skin crawl and boy, there are a shit-ton of those type over there. I will take your crazy food porn comments over uptight and prissy any motherfucking day!

This particular entry would have been posted earlier, but the Golden Globe Awards got in the way. The kids were all here and I made three racks of baby back ribs using the recipe we featured a while back. I was planning on making the cobbler for dessert, but we all ended up sitting in the living room eating ribs, potatoes, and corn on the cob while critiquing every single actor/actress on the screen. Any dessert was completely forgotten by the time Jacqueline Bisset made her cringe-worthy speech.

And…I just made it today and I’m typing this entry the night before we’re due to post. Procrastination. WINNING!

Chocolate Cobbler

The recipe immediately annoyed me because it had the dreaded word divided in it. It forces me to pay attention and that’s the kind of shit that will drive me right outta the kitchen. Ugh.

Chocolate Cobbler

It also takes 1/3 cup of butter and I knew that was going to be a pain in the ass. I like things that don’t require me to figure out how to measure it. Just gimme a recipe that takes a stick of butter, for chrissakes. Why do I have to work so hard?

Chocolate Cobbler

Okay, this part wasn’t hard. Please note: I used Shirley’s special Wolfgang Puck whisk that she has been hiding from me. The woman needs a strait-jacket.

And tell the truth…how many of you really measure out your vanilla? I’m all about guestimating it with always trying to error on too much. I bet Robyn (aka: Miss GoodyTwoShoes) measures her fucking homemade alcohol fueled ladeeda vanilla.

Chocolate Cobbler

Nectar of the Gods. And also, a wee bit over 1/3. FML.

Chocolate Cobbler

Apparently I’m not happy if I’m not making a huge mess.

Chocolate Cobbler

Action shot!

Chocolate Cobbler

This batter was delicious.

Chocolate Cobbler

Same batter. I’m just having moderate to severe lighting problems.  I do not, however, have moderate to severe plaque psoriasis.  Am I the only one that thinks that commercial’s particular wording is a little awkward?

Chocolate Cobbler

The topping gets dumped and spread all over.

Chocolate Cobbler

And you finish it off with a nice drink of water.

Chocolate Cobbler

This is what came out of the oven. You’re supposed to serve this with homemade ice cream, but homemade ice cream sucks. I opted to just try it without any ice cream and it’s…okay. This recipe tastes like warm pudding with chocolate cake on top. Except sweeter.  After it cooled I tried it again.  And it just tasted like room temperature pudding with cake on top.  Except sweeter.

Chocolate Cobbler

Blurry Sadie is not impressed with this recipe and neither was I. It wasn’t horrible, it just wasn’t our thing.

Granny's Chocolate Cobbler - Nance and Robyn make the same recipe
Prep time
Cook time
Total time
: Dessert
Serves: 8
  • Cake:
  • 1 c. all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 3 T cocoa powder
  • ¾ c. sugar
  • ½ c. milk
  • ⅓ c. melted butter
  • 1½ tsp vanilla extract
  • --------------------
  • Cake topping:
  • ½ c. sugar
  • 4 T. cocoa
  • ½ c. light brown sugar, packed
  • --------------------
  • 1½ c. hot tap water
  1. Preheat oven to 350ºF.
  2. Stir together flour, baking powder, salt, 3 T cocoa, and ¾ c. white sugar.
  3. Add milk, melted butter, and vanilla to the dry mixture. Stir until well mixed.
  4. Pour the batter into an ungreased 8-inch baking dish.
  5. In a small bowl, mix together ½ c. sugar, 4 T cocoa, and brown sugar. Sprinkle evenly over the batter in the baking dish.
  6. Pour the hot tap water evenly over the top of it all. DO NOT MIX.
  7. Bake for about 40 minutes or until the center is set and not jiggly.
  8. Let cool for a few minutes, then serve with ice cream.



Granny’s Chocolate Cobbler – Nance and Robyn make the same recipe — 29 Comments

    • I think it would be great for someone that had a visit from their aunt (Flo). If I had a uterus, I would probably sit down and eat the entire thing. While watching Hugh Grant in About a Boy and bawling my eyes out. With optional heating pad. Hee!

  1. My Mom makes this cake, but calls it Sauce Cake. You can make the same exact thing by going with a box cake and putting the toppings and hot water on top of it, and save a lot of time.

    • Patrick, what is the point of this cake? Is it suppose to be a side with ice cream or is it to be eaten alone?

      I’m so confused. And hungry for a cherry cobbler. 🙁

      • It’s just a cake with a sauce on it (or underneath it, as the case may be). I like it with whipped cream. Ice cream would be too much.

      • Now I could get behind that (and never would have thought of it). The thought of ice cream with all that fat/sugar in it with the cake and all of it’s sweetness was never going to fly – but whipped cream would be a perfect match.

  2. My mom made this dessert all the time when I was wee except she called it “Dishwater Dessert” because she’d rinse out the batter pan with hot water and just dump that on top of the dessert (she was never much for measuring). It’s also known as “Mary’s Chocolate Crap” because it’s not the most beautiful looking dessert. It was always tasty though and it was much better hot with melty ice cream on it than it was cold.

  3. Further to that plaque psoriasis commercial — that medicine’s side effects are so terrifying, the disease must be super-awful. Re the recipe, too bad it’s not as yummy as it sounds, not that chocolate-free Sugarbutt and Sadie don’t find that snort-worthily serves-you-rightishly.

    • Some of those medicines are just crazy – but right now that’s the commercial that’s stuck in my head. Although, I can’t tell you what the medicine is called – just the moderate to severe plaque psoriasis part. So I’m thinking, not great advertising. 😉

  4. I could probably polish this all off in one sitting right now. Feeling the need for some chocolate carby goodness, or even not so goodness. Blurry or not, Sadie looks shiny!!

  5. Whenever I find a recipe I want to keep that says “divided” I re-type listing the ingredients and the actual amount twice. That divided thing drives me nuts, too.

    The cake? When I was a teenager, one brand of marble cake mixes had a similar recipe where you made the cake, mixed the chocolate part with brown sugar and water and poured over. It was good! but I don’t have the recipe any more and google has failed me. Maybe I’ll buy a marble cake mix and see if I can fake it.

  6. There’s this place on Amelia Island called Barbara Jean’s, and they have something they call “Chocolate Stuff”. And I was hoping when I saw this that it would be the same as that. Cause I am NOT a dessert person, but this Chocolate Stuff at Barbara Jean’s, my mom and I will go to this restaurant specifically just for this dessert any time we’re on the island. The rest of the food is OK, not bad, but nothing to write home about, but seriously – we’ll hurt you for this Chocolate Stuff at Barbara Jean’s. So I’m very disappointed it was just “meh”. There’s a comment though that says this is the same: it’s just enough different from yours that I will have to try it and see

      • Will do mildew. You know that I’ll have to make yours first for comparisons sake. Which actually kind of stinks and seems like a waste of time. but I can’t say for certain until I’ve tried your recipe if the other is better. Luckily – I have an office that will eat anything. (similar to your chickens. or pigs when you have them. in fact we have a partner who says “ah, the pigs are at the trough again” every once in a while when there’s food in the kitchen and a bunch of employees there also.)

  7. I just read yesterday that to get a good photo of food, you need to take the picture from above the food. I guess like standing in a chair over it? I’ve never photographed food, but now I’m going to try it.

    • You aren’t taller than your kitchen counter or dining room table?

      This sounds like one of those fairy tales where the mice come out and do housework while everyone is asleep.

      • I could only wish that mice would come in and do my housework. Right now, all they do is come in and shit. I have two worthless cats.

    • If I stand over the food, I block the light. Our house has the worst lighting in the world (barely any natural light) and it’s like living in a cave. All the more reason to have a blog that has pictures, right? We suck. lol

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