CrockPot Chocolate Cobbler

Ingredients

½ Cup Unsalted Butter (Melted)
1 ½ Cups Self-Rising Flour
2 ¼ Cups Granulated Sugar (Divided)
2 Teaspoons Pure Vanilla Extract
¾ Cup Evaporated Milk
¾ Cup Granulated Sugar
6 Tablespoons Unsweetened Cocoa Powder
1 ½ Cups Hot Water

Directions

Turn a 5 to 6 quart slow cooker on HIGH and add the melted butter to the bottom of the insert.

In a medium mixing bowl, stir together the self-rising flour, 1 1/2 cups sugar, vanilla extract and evaporated milk until a stiff batter forms.

Spoon batter evenly over the melted butter, but do not stir or spread the batter around.

In a small mixing bowl, combine the remaining 3/4 cup sugar with the unsweetened cocoa powder. Sprinkle mixture over the top of the batter, but do not stir.

Carefully pour hot water over the top of the everything in the slow cooker, again do not stir.

Cover and cook on HIGH for 4 to 5 hours or until a toothpick when inserted in the middle of the cobbler comes out clean.

The chocolate sauce that is created with the cobbler will look thin at first, but will thicken as the cobbler cools.

Serve topped with whipped cream or ice cream if desired.