Chocolate Cobbler

6 tablespoons butter
1 cup self-rising flour
3/4 cup sugar
1/2 cup chopped pecans
1 1/2 tablespoons baking cocoa
1/2 cup milk
1 teaspoon vanilla extract
1 cup sugar
1/4 cup baking cocoa
1 1/2 cups boiling water
Premium vanilla ice cream for accompaniment
Hot fudge sauce for accompaniment

Melt the butter in a 13 x 9 x 2-inch baking pan in a 350*F (175*C) oven. Combine the flour, 3/4 cup sugar, pecans, 1 1/2 tablespoons baking 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 baking cocoa together and drizzle over the batter. Do not stir to mix. Next, pour the boiling water over the top. Do not stir to mix. Bake at 350*F (175*C) for 30 minutes. Cool completely on wire rack.
Serve with vanilla ice cream and topped with hot fudge sauce.
Makes 15 servings.

Cracker Barrel Cherry Chocolate Cobbler

1-1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped
Preheat oven to 350F. In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semi-sweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 F for 40 - 45 minutes. Serve warm with heavy cream.