Chocolate Cobbler

1 - cup self rising flour
6 - Tablespoons butter
3/4 - cup white sugar
1 - tsp coffee granules (optional)
2 - T unsweetened cocoa powder
1/2 - cup Milk
1 - tsp Vanilla

Topping:
1/2 - 3/4 cup Brown Sugar
1/4 - cup white sugar
1/4 - cup Cocoa
1 1/2 - cup hot tap water
1 cup - chopped pecans (optional)

Pre-heat oven to 350 degrees. In a 8×8 baking dish and add 6 tablespoons of butter to the pan. You do not have to cut it up. Just add it directly to the dish. Place the dish into your pre-heated 350 degree oven. This will let the butter melt while we mix up the rest of the ingredients. In a separate bowl add the self rising flour, 3/4 cup of white sugar, 2 tbsp. of cocoa powder and about 1 tsp. of instant coffee granules (optional). Stir the dry ingredients together. Next add to the dry ingredients, add 1/2 cup of milk and 1 tsp. of vanilla extract. Stir together really well. Remove your butter pan from the oven and add the chocolate mixture right into that dish of melted butter. The chocolate batter tends to be a bit thick and pretty difficult to spread out evenly, but spread it around as best as you can. In a small bowl, add in 1/2 cup of brown sugar, 1/4 cup of white sugar and 1/4 cup of cocoa powder. Mix well. Sprinkle the topping evenly all over the top of your chocolate mixture. Get 1 1/2 cups of very hot water. I just poured tap water into my measuring cup and then microwaved it for a couple minutes. You don’t need boiling water, but you do need the water to be really hot. Then, slowly, slowly, pour the hot water over the top of the cobbler. place the dish in the oven for about 30-35 minutes. You want it to still be a bit jiggly when you pull it out of the oven. Let cool and serve warm with vanilla ice cream.