This past weekend I took a trip to Barnes and Noble *big shocker- I know… we’re addicted* and um, maybe we went twice? Don’t judge us. We like to read and hang out there, its relaxing. . . Yes. I am only 24, sheesh.
Anywaysssss…. The first time I went I wandered over to the cookbook section and found this AMAZING Pie book.
Well I didn’t get it, but instead took a picture of one of the recipes I wanted to make that weekend. Then… we went back the next day and I just had to buy the book. This is one of those amazing recipe books that have an image for every single recipe!! Seriously, its worth it, go buy it.
Mocha Fudge Cobbler
Makes 8-10 Servings. Prep time 10 min.
- 1 Cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp table salt
- 1 1/4 c. granulated sugar, divided
- 1/4 c. plus 2 Tbsp unsweetened cocoa, divided
- 1/2 c. milk
- 1/3 c. vegetable oil
- 1 tsp. vanilla extract
- 1/2 cup firmly packed light brown sugar
- 1 1/2 c. hot brewed coffee
- Whipped cream or ice cream (optional)
- Preheat oven to 350°
- Stir together first 3 ingredients, 1/4 cup granulated sugar, and 2 Tbsp. cocoa in a medium bowl.
- Stir together milk, oil, and vanilla; add to flour mixture, stirring until dry ingredients are moistened.
- Spread batter into a lightly greased 2 qt. baking dish. (I used a 9×9 pan)
- Stir together brown sugar, remaining 1/2 cup granulated sugar, and remaining 1/4 cup cocoa in a small bowl.
- Sprinkle over batter in pan.
- Using a spoon, gently drizzle hot coffee over brown sugar mixture, being careful not to disturb layers. (Do not stir!)
- Bake at 350° for 35-49 min. or until a cake layer forms on top and springs back when lightly° touched.
- Remove from oven to a wire rack and cool for 25 minutes.
- Serve warm with whipped cream or ice cream, if desired.