When Kayla was visiting us during her spring break she had her 21st birthday. Now I am a firm believer in birthdays, and so is Will. As a matter of fact we celebrate birthday week in our house. It’s pretty much the greatest thing ever. Birthday treatment for a whole week!
I am also a firm believer in birthday cake/cake alternative. You tell me what you want and I will make it. Growing up I always experimented a lot with mine. My favorite kind of cake is strawberry, but I would experiment with the frosting- chocolate, cookies-n-cream, coconut, lemon…. Anyway the moral of the story is, it’s your birthday, you want it, and I’ll make it.
Well Kayla wanted something that wasn’t a cake, but was chocolate, so I sent her a picture of this ooey, gooey beauty, and she responded with an emphatic yes!
For the original recipe that has a lot of step-by-step pictures go here. I don’t know the girl who posted this originally or her Granny, but I do know that her Granny must have known her stuff because this chocolate cobbler turned out amazing.
Sorry for the picture. It was dark, and I stole it off of Kayla’s facebook.
Here is what I did for Kayla’s:
1 cup Gluten Free All-purpose Flour/Flour Blend (I can’t remember what I used)
2 Teaspoons Baking Powder
7 Big Tablespoons of Cocoa (divided 3 & 4)
1 ¼ cups Sugar (divided ¾ & ½)
½ cup Milk
1/3 cup Melted Butter (we used margarine)
1 ½ teaspoons Vanilla Extract (probably used closer to 2 tsp)
½ cup Packed Brown Sugar
1 ½ cups Hot Water
- Preheat Oven to 350° & get out an 8×8 pan
- Mix together flour, baking powder, 3 Tbsp Cocoa, and ¾ cup sugar.
- Add the melted butter, milk and vanilla to the mixture. And mix until smooth.
- Pour your batter into the pan.
- Mix together remaining sugar, cocoa, and brown sugar. Sprinkle it over top of the brownie-like batter in your pan.
- Pour the hot water over the top of everything. Don’t mix it up. Just let it sit there, and be careful when you put it into the oven.
- Bake it for 40 minutes or until the center is just set. I think that I over baked mine a tad, so I might check it a couple minutes before the timer goes off.
****The recipe calls for a ¼ teaspoon of salt (you mix it with the first round of dry ingredients) but I rarely cook with salt so naturally I didn’t add it to this.