Chocolate Cobbler

Sometimes I think chocolate can be made into just about any dessert form. Here we have it as a cobbler, which is usually associated with fruit. While I don’t think that this is a cobbler in the traditional sense, I find that it’s so good that I don’t really care what you call it.

This is another of those recipes that are so simple that you’re almost embarrassed to take the compliments that will inevitably come after serving it. The whole thing can be put together in a matter of minutes. Another added convenience is that the ingredients are all things that most anyone would have on hand.

So, the gist of this dessert is that as it bakes, it makes its own chocolate sauce on the bottom. When you scoop out a serving, right there underneath is some wonderful, warm chocolate goodness to spoon over it. And, don’t forget the ice cream. To me, it’s not optional. It may not be the prettiest thing you’ll ever make, but you’ll probably find that no one will mind.

Chocolate Cobbler is a simple recipe to make with big results. As it bakes, it forms a cake-like topping and a gooey chocolate sauce on the bottom. Absolutely delicious!

Chocolate Cobbler

Yield: 8 servings

Chocolate Cobbler


  • 1 & 1/4 cups granulated sugar, divided
  • 1 cup all-purpose flour
  • 7 tablespoons cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup unsalted butter, melted
  • 1 & 1/2 teaspoons vanilla extract
  • 1/2 cup firmly packed light brown sugar
  • 1 & 1/2 cups hot water


Preheat oven to 350°.

Stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Stir in milk, butter, and vanilla, mixing until smooth. Pour into an ungreased 8-inch square glass baking pan.

In a small bowl, mix 1/2 cup sugar, brown sugar, and 4 tablespoons cocoa. Sprinkle evenly over batter. Pour hot water over the top. Do not stir.

Bake for 35-40 minutes, or until center is almost set. Let stand for 15 minutes, then serve. Use the chocolate sauce in the bottom of the pan to spoon over servings. Garnish, if desired, with ice cream or whipped cream.

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  1. Nat June 18, 2008 Reply

    While I’ve never had a cobbler, I have had this! It’s generally called a self saucing pudding, and it’s delish! Great with a dollop of double cream too. Mmmm, I might have to make one on the weekend!

    • Susie January 16, 2016 Reply

      If you have had a pudding cake, you have had what is suddenly being called “cobbler”. Cobbler used to be a fruit or savory filling with a crust top. I assume it has become politically incorrect to call a cobbler a cobbler and a pudding cake a pudding cake.

  2. Amanda June 18, 2008 Reply

    I literally want to jump in that and swim around in the chocolate. Talk about being one big gluttonous girl! I would forgo starbucks for a week to have a big bite of that fresh out of the oven. and that is saying a lot as I am a chocolate fiend!

  3. Patti June 18, 2008 Reply

    WOW! This looks amazing. :) Such a good idea for a non-traditional cobbler. This is a definite must for an I-need-chocolate-NOW-PMSing weel. :)

  4. Silvia June 18, 2008 Reply

    That look stunning and delicious! You are right 😀 chocolate can be everywhere!! and I really enjoy this thing a lot..:-D
    great photos as ever

  5. That looks so good! And you’re right – ice cream is not optional when it comes to this kind of chocolate cake.

  6. Lisa June 19, 2008 Reply

    I love calling it chocolate cobbler! I’ve only heard it called brownie pudding or hot fudge cake. Whatever you call it, I call it DELICIOUS! I’m definitely making this this week.

    And you’re right–it LOVES vanilla ice cream. I’ve never had it without. And it HAS to be hot/warm. Oh dear, I’m afraid I may be making it tonight!

  7. Elizabeth June 19, 2008 Reply

    Lovely…I haven’t seen something like this before, but it looks divine and I will surely be making it one day soon!

  8. Nan (and Jim) June 19, 2008 Reply

    This is so good, I’m going to make it for myself. As you know…I don’t bake, so we will see what happens!

    This is beyond good. As fond as I am of a good peach cobbler with vanilla ice cream, this tops it big time. The ice cream makes it even better! The way that the sauce is just waiting for you underneath the cobbler is a mini-miracle! I still don’t know how that happens in the cooking process but it is delicious.

    I’ll let you know how my attempt at cooking this comes out…if I can do it, anyone can!!

    Thanks for bringing this on Sunday! It made Father’s Day lunch complete!

  9. cindy lester June 19, 2008 Reply

    I have a similar recipe that I make on occassion!
    I can just about eat the whole thing by myself!!
    I agree ice cream is a must!

  10. jennifer June 19, 2008 Reply

    Nat, it seems that this dessert is called all kinds of different things. In any case, it’s delicious!

    Amanda, I think it would be worth it! :-)

    Patti, you may just be right!

    Thanks, Silvia! 😀

    Angelica, we actually picked up some gelato locally the last time I made this. Very, very good.

    Lisa, warm with ice cream. There’s no other way to eat it! 😉

    Elizabeth, I hope you like it!

    Nan, you can do it!

    Cindy, I know what you mean. I just need the pan, some ice cream, and a spoon. 😉

  11. Elle June 19, 2008 Reply

    Oooooh, chocolate cobbler…can I make this for lunch? It would be a fun way to celebrate the last day of school, right? Right?

    Looks fabulous, and yep–gotta have ice cream with it.

  12. Tarah June 19, 2008 Reply

    This… Is…. Genius!!

  13. standing still June 19, 2008 Reply

    Holy melted Hersheys, Batman. What a photo!

  14. Katie June 19, 2008 Reply

    I made something similar to this for my husband on our first Valentine’s Day together. I also baked him cocoa chocolate chip cookies. I’m glad that I married a chocolate lover like myself:)

    And you are right, it is delicious!

  15. Patricia Scarpin June 19, 2008 Reply

    I did not know about the existence of something so luscious, Jen. :)

  16. Jill B June 19, 2008 Reply

    I was going to make some layered chocolate brownies to serve with ice cream for a dinner tonight, but I think I just changed my mind.

  17. jennifer June 19, 2008 Reply

    Elle, that sounds like a plan!

    Thanks, Tarah! I wish I knew who to give credit to for the recipe because they are brilliant!!!

    standing still, thanks!

    Katie, chocolate helped bring me and Quinn together, too. :-)

    Patricia, you must try it!

    Jill B, I don’t think you’ll be disappointed.

  18. giz June 19, 2008 Reply

    This is very much like a lava cake – ooey gooey goodeness full of rich chocolate – I can’t even stand it – so good.

  19. Karen June 20, 2008 Reply

    How would adding raspberries work? I LOVE the two combined together in any form. Sometimes I will put a chocolate chip in the center of a raspberry and eat them for a little treat. No baking required.

  20. jennifer June 20, 2008 Reply

    giz, I know – I can just barely stand it. 😉

    Karen, I’m not sure how raspberries would incorporate into the baking process, but a few sprinkled on top of each serving would be lovely! :-)

  21. This is one of my favorite desserts, easy to make and uses ingredients you already have on hand! I have a couple different versions, I make.

  22. Hendria June 20, 2008 Reply


  23. Sandie (Inn Cuisine) June 20, 2008 Reply

    This looks and sounds like a phenomenal dessert – easy AND delicious!

    I have REALLY been craving chocolate lately, and not just old run of the mill chocolate either. That said, this is definitely being made this weekend! Hips & tummy – you’ve been warned! 😉

  24. jennifer June 20, 2008 Reply

    Rachelle, I love that this recipe uses thing that you keep in your pantry. It’s awful to figure out you’re short an ingredient when you’re ready to make something.

    Thanks, Hendria!

    Sandie, I hope you’ll like it!

  25. RecipeGirl June 21, 2008 Reply

    Looks gooey and wonderful to me! I ‘d love this with a scoop of vanilla bean ice cream and a couple of raspberries on top :)

  26. Life on an Island June 21, 2008 Reply

    Never heard of such a thing… so glad you brought it to our attention. YUMMM!

  27. Kevin June 21, 2008 Reply

    That looks so moist and chocolaty and good!

  28. Indigo June 22, 2008 Reply

    Promise; I am not going to dob you in to anyone over the cobbler thing. I just want one thing in return. You see that big bowl at the top of the page? Yeah. Ohhh yeah.

  29. Amy Kelly June 22, 2008 Reply

    I am delurking to tell you that I ran across your blog recently and just fell madly in love! I made this for my husband and I last night, and while I used dark chocolate cocoa powder and probably cooked the cobbler a bit too long (I was distracted with dishes), it was absolutely divine! It is just sooooo good for how simple the recipe it. I am usually not a huge fan of chocolate, but this is just irresistible. I plan to make this again soon. Thank you for sharing so many inspiring recipes.

  30. jennifer June 22, 2008 Reply

    RecipeGirl, sounds good to me!

    Kevin, that’s exactly what it is! :-)

    Indigo, I’ll see what I can do. 😉

    Amy, I’m so glad you and your husband liked it! Thanks for commenting.

  31. the caked crusader June 23, 2008 Reply

    I am salivating. Can’t type more as my drool may short circuit the computer!

  32. Ashley June 23, 2008 Reply

    Oh. My. Gosh. I must make this now!

  33. Nick June 23, 2008 Reply

    Man, you’re photos are just ridiculous. Well I suppose it’s a combo of the recipe and the photo but this cobbler looks outstanding nonetheless.

  34. jennifer June 24, 2008 Reply

    caked crusader, I completely understand.

    Ashley, let me know what you think if you make this.

    Thanks, Nick! :-)

  35. Nicole June 25, 2008 Reply

    Ohhh man this looks perfect. I can taste it now. :)

  36. jennifer June 26, 2008 Reply

    Thanks, Nicole!

  37. Kim June 26, 2008 Reply

    Cobbler or not, this is a keeper. I imagine every bite is pure delish. Great pics.

  38. jennifer June 26, 2008 Reply

    Thanks, Kim! It is, without a doubt, delicious.

  39. Aran June 28, 2008 Reply

    jennifer… you should call this blog chocolate heaven… i love the simplicity and richness of this! and the photos show it very, very well!

  40. jennifer June 28, 2008 Reply

    Thanks, Aran! :-)

  41. Mr.Sound July 5, 2008 Reply

    Whoa! Very tempting, chocolate is my favorite. But there is one problem. We have a family history of Diabetes. So I try to avoid sweet foods.

  42. jennifer July 5, 2008 Reply

    Thanks, Mr. Sound. Moderation is everyone’s friend. 😉

  43. TBC July 5, 2008 Reply

    I’ve never made a cobbler before. This would be a great one to try out! It looks sinfully delicious. I have got to make this. 😀

  44. jennifer July 5, 2008 Reply

    TBC, I hope you’ll enjoy it!

  45. Christy July 5, 2008 Reply

    I made this today, and not only was it really easy, it tastes amazing. The next time I have company, I’m going to pull this out so I can wow them. Thanks and keep those recipes coming girl!!

  46. jennifer July 6, 2008 Reply

    Christy, I’m glad you liked it!

  47. Hello, all your beautiful deserts here are so inspiring! The close up photography really makes me want to make more sweets! This chocolate cobbler is just amazing and really satisfying for days that I CRAVE chocolate. Thank you!

  48. jennifer July 6, 2008 Reply

    Thanks, White!

  49. Hhhmmmm..... September 8, 2008 Reply

    Well I guess I cannot visit this site anymore or all those ten mile bike rides and body bar sessions will turn into every sweet gooey melted mixture known to man!

  50. jennifer September 8, 2008 Reply


  51. Alexandra October 17, 2008 Reply

    Hi!! this looks great! do you think I could make it with soy milk instead of milk??

  52. jennifer October 17, 2008 Reply

    Alexandra, I’ve never used soy milk, but I think you should be able to substitute it for regular milk. Enjoy!

  53. Maire May 22, 2009 Reply

    I just wanted to say that I made this last weekend for a small get-together with friends, and it was an unbelievable hit. Thanks for such a great (and easy!) recipe. Although I must say that the best part of this recipe (that all the ingredients are basically pantry staples) is also the worst part! Now I’m afraid that I’ll make this WHENEVER I have a chocolate graving :)

  54. Joy August 29, 2009 Reply

    Hey Jennifer! Just wanted to let you know that I am a HUGE fan of your site! The pictures are gorgeous and I love your ‘first hand’ reviews of these awesome recipes! I baked this chocolate cobbler today and it was SUPER easy! I had all the ingredients and it turned out perfectly! It’s soo delicious and I’m sure it’ll be gone by tomorrow in my house! haha Thanks so much!

  55. Neikya January 30, 2010 Reply

    I made this last night because the picture looked soooo good. I was slightly disappointed. It needed more fat (egg or butter). The cake part was decent, but the sauce tasty very watery. It probably does taste better over ice cream.

  56. Meg January 30, 2011 Reply

    I made this two nights ago for some friends…they LOVED it. One of my friends asked for a second serving before I had served everyone else. I plan on making it again this week for the girls at my church :) awesome!

  57. Bob March 13, 2011 Reply

    I made this tonight and it was a huge hit. The only thing I did differently is that I had a can of evaporated milk in the cupboard that was going to expire. So I used it for the 1/2 cup of milk, and I used the remainder of it in the 1.5 cups of hot water. So I ended up with 1/2 water/1/2 evaporated milk. The result was a really creamy, rich gooey pudding/cake combination. The best part of this recipe is the ingredients list. There was nothing exotic, which meant no trip to the store. Plus it is easy to whip up. Thank you for a terrific recipe!!

  58. Julia June 1, 2011 Reply

    This cake is actually a World War II era recipe. Is was developed because traditional cake ingredient were pricey or really hard to cone by. One of me favorites!

  59. Dashaun July 14, 2011 Reply

    I know this as Chocolate Pudding Cake. But it doesn’t matter what you call it, it’s delicious no matter what the name is!

  60. Rachel December 11, 2011 Reply

    Hi!! I found this recipe via Pinterest and I hope you do not mind, but I used your recipe on my blog. I fully credited you as my source and provided a link to your blog. Thank you so much for this tasty recipe :)

  61. Dina September 19, 2012 Reply

    Made this for dessert tonight and it was AMAZING! Will Definately make this again.

  62. Becky September 20, 2012 Reply

    Made it tonight and it was fabulous! Do the leftovers need to be refrigerated?

  63. jennifer September 21, 2012 Reply

    Becky, I would refrigerate the leftovers and reheat before serving. Glad you liked it!

  64. Anna October 19, 2012 Reply

    All I have to say is Yum. I made this today and omg it is to die for.

  65. Brenda October 28, 2012 Reply

    Can I use unsweetened cocoa powder? Will it taste the same?

  66. jennifer October 28, 2012 Reply

    Brenda, that’s what I used.

  67. Brenda October 28, 2012 Reply

    I don’t understand your recipe? Do we put 3tbs of. Salt as well?! Your recipe is confusing?

  68. jennifer October 28, 2012 Reply

    Brenda, the amount of cocoa is specified because it is divided within the recipe – 7 Tbsp total, using 3 Tbsp and 4 Tbsp at separate points in the recipe. The amounts of the other ingredients are in the ingredients list.

  69. Brenda October 28, 2012 Reply

    Ok yes I got it the 2nd time! My mistake! It’s in the oven now! Can’t wait and thank you!:)

  70. Aline November 22, 2012 Reply

    Can u please give me the measurements in grams. Thanks

  71. Amy Cochran January 17, 2013 Reply

    This was pretty good although it didnt seem very sweet? I’m wondering if I did something wrong. The cake like mixture tasted more dough like rather than sweet chocolate?? Any thoughts?

    • jennifer January 18, 2013 Reply

      Amy, did you vary from the recipe in any way?

  72. Kathy January 22, 2013 Reply

    This is a Betty Crocker quick dessert. Also has the variation of making it a lemon pudding cake. Despite not being an original recipe it makes a wonderful dessert and always a crowd pleaser. I’ve been making either version for over 45 years.

  73. Carol January 27, 2013 Reply

    Made this before and it is delicious. Having it for lunch today, can’t wait.

  74. linda February 3, 2013 Reply

    had this last sunday was delicious.

  75. Shelby February 9, 2013 Reply

    This recipe began an interest in cooking for me in 1973! I thought it was the most wonderful thing I had ever eaten! Just recently started to see it described as “cobbler”- a real classic. Thanks.

  76. Megs February 13, 2013 Reply

    Made this last night. Hubs and I were too full from dinner to eat right away, but had today. I popped it in the microwave for a bit to warm, then put a scoop of vanilla ice cream on top. It was like the most amazing brownie sundae I’ve ever had! The textures were awesome: the cake was lighter and airier than I expected, and the sauce was thicker, like a pudding. This recipe is DEFINITELY a keeper! Especially since I always have all of the necessary ingredients right in the pantry!

  77. Daphne February 27, 2013 Reply

    I found this on Pinterest and we love it! It is amazing!!! I love that I will always have the ingredients on hand! Thank you!

  78. Kelsey March 2, 2013 Reply

    Wow I tried it and it was delicious great recipe!

  79. Maura March 8, 2013 Reply

    While delicious, I was hoping for a more intense.chocolate taste. Maybe adding more cocoa, or adding melted chocolate in place of, or in addition to the cocoa? Overall, loved the cobbler like texture with the sauce under. Very yummy, especially with ice cream

  80. Samantha March 24, 2013 Reply

    This is in my oven right now as we speak, although I just read Maura’s comment regarding maybe adding more chocolate and I’m struck with ideas. Maybe white chocolate shavings, melted white chocolate topping? Oh the possibilities.

  81. Nicole May 8, 2013 Reply

    I made this yesterday and found it to be very delicious! Thank you! However, one thing I noticed was that it didn’t seem very chocolatey. Next time I make it, I might add some melted chocolate to the wet dough and then maybe some on the top once it’s out of the oven. Anyone else experience this issue?

  82. Tea4three May 19, 2013 Reply

    I made this tonight and I have to say looks can be deceiving. This was not very chocolatey tasting. Though the sauce had a nice creamy texture, it was very watery tasting. Easy to make but will not make again, I will look for a different recipe.

  83. arrem June 15, 2013 Reply

    this is an awesome cake, I found this on pinterest last week…. right now I am making my 3rd cake and will make this on my daughters birthday and church next week!

  84. arrem June 15, 2013 Reply

    just to add… I used half of regular cocoa and half of special dark…. it made a good chocolate taste… I wonder if I will use fresh brewed strong coffee instead of just hot water

  85. ptoe January 8, 2014 Reply

    This recipe has been around for 20 years or longer…Chocolate Pudding Cake

  86. cb January 9, 2014 Reply

    I’d love to serve this next Tuesday, when I’m having friends over right after work. Is there a way to partially make it ahead of time, or what would be the best way to reheat it so that it’s almost as good as fresh out of the oven? Thanks!

    • Author
      Jennifer McHenry January 9, 2014 Reply

      I would probably go the reheating route. About 5 minutes in the oven should reheat it well and make it nice and gooey again.

  87. Sandra Thomas January 19, 2014 Reply

    I made this today for my family. WONDERFUL! Never made anything like this before adding hot water. Definitely will make quiet often!

  88. Tara January 22, 2014 Reply

    Is this the same chocolate cobbler that Cracker Barrel used to have?

    • Author
      Jennifer McHenry January 22, 2014 Reply

      Hi, Tara. I’ve never had chocolate cobbler at Cracker Barrel, so I can’t really answer your question. Perhaps someone else who has had it and has made this recipe can help.

  89. Leslie Sawyers January 22, 2014 Reply

    Holy get in my belly Batman! I am making this when I get home. I have every ingredient listed, including REAL butter. That never happens! And, the fact that the recipe was originally posted on this website on June 18 (my birthday) makes it a “fate has intervened” situation :).

  90. sheila January 22, 2014 Reply

    I just made it…I added 3 eggs

  91. Tricia January 23, 2014 Reply

    I am making this right now. Froze my butt off delivering papers this afternoon and now I need something sweet and warm!!! And this looks so easy to boot. Will let you know what everyone thinks after we’ve enjoyed it!

    • Tricia January 24, 2014 Reply

      Oh that was incredibly yummy. I had seconds!

  92. melissa January 24, 2014 Reply

    am making this right now, i was looking for a brownie recipie but this looked so much better! i did postpone a day though so i could get to the store for the ice cream!

  93. Rebecca Wilson January 24, 2014 Reply

    This sounds just like my long lost recipe for “Hot Fudge Pudding Cake” which I loved and am glad to have a recipe for it again 😀

  94. Donna January 24, 2014 Reply

    Mine is not getting done…the sauce is on the top and the cake is all gooey and I have baked it for over an hour…I am not sure what I did wrong…I followed the recipe exactly. I wonder if I should have used a bigger baking dish.

  95. Jason Froebe January 27, 2014 Reply

    It is also known as “Double Pudding”. The cocoa can be replaced with fruit.

  96. Regina Tustin January 29, 2014 Reply

    looks yummy
    easy to make
    tastes good
    let set for 15 minutes firms up

  97. carol mcgrane January 30, 2014 Reply

    I’ve been making this dessert for years! It was my Mom’s recipe. She called it Chocolate Pudding Cake. A quick & easy treat. And most of us already have the ingredients needed!

  98. carol mcgrane January 30, 2014 Reply

    Donna, you did exactly right! The “pudding” does rise to the top!

  99. Sharon February 1, 2014 Reply

    What if you did not use unsalted butter.. I don’t have that… I only have salted butter….

    • Author
      Jennifer McHenry February 1, 2014 Reply

      Hi, Sharon. You can use salted butter, but you will probably want to omit the salt from the recipe.

  100. Teresa Arnold February 25, 2014 Reply

    It tastes awesome!

  101. Doris tutwiler March 18, 2014 Reply

    This sounds delicious! Will definitely will make this. Years ago used to make something made like this called lemon pudding cake. Does anyone have the recipe for this?

  102. Kitty March 18, 2014 Reply

    Could you use salted butter?

    • Author
      Jennifer McHenry March 18, 2014 Reply

      Hi, Kitty. I don’t bake with salted butter, so I’ve not tried this recipe with it. Different brands of salted butter have different amounts of salt. And, of course, the amount of salt you get with the butter will vary depending on how much butter is needed in the recipe. If you use salted butter, I would suggest decreasing or omitting the salt in the recipe.

  103. Trella April 21, 2014 Reply

    This sound like a recipe that I have made that was called a hot fudge sundae cake. But I hoping this one isn’t quite as rich. I’m definitely going to try it.

  104. Gabriel December 10, 2014 Reply

    I love this! Baked it and it’s delicious.

    I sub the baking powder with 1 teaspoon of baking soda. I find that the high amount of baking powder affects the taste. Baking soda gets the job done with less and thus does not affect the taste of the finished product. If you do this, just be sure to bake immediately after mixing as the acidity of the cocoa will activate the baking soda.

  105. Troy January 6, 2015 Reply

    This is not like the dessert at Cracker Barrel while Cracker Barrel’s was oohey and gooey as it was pulled out of the over before it was done it didn’t make a sauce at the bottom of the pan. We added either hot fudge or chocolate sauce with the ice cream depending on the time of year we used chocolate sauce with peppermint ice cream at Christmas time and hot fudge sauce the rest of the year. The recipe is primarily a brownie recipe

  106. Dana March 29, 2015 Reply

    Can you tell me which part of the batter do you put the flour in? It was omitted from the directions….I ended up with chocolate soup :o)

    • Author
      Jennifer McHenry March 29, 2015 Reply

      Hi, Dana. It’s in the first sentence after preheating the oven. “Stir together 3/4 cup sugar, flour, 3 tablespoons cocoa…”

  107. Sara April 6, 2015 Reply

    Does the remaining cobbler need to be refrigerated?

    • Author
      Jennifer McHenry April 6, 2015 Reply

      Hi, Sara. I would refrigerate it if it won’t be eaten within a day or two.

  108. pearse May 29, 2015 Reply

    should it be served warm or room temperature? which way tastes better ? I am planning to take it to a pot luck.
    thanks in advance

  109. Barbara October 16, 2015 Reply

    This recipe was in my 1950’s Betty Cookbook for Children. I made it in high school and family loved it. Made when in college for older brother and new Sis. They loved it. Haven’t made it in a while. Have to figure what to use as a gluten free flour. I have celiac disease. Only known treatment. Not a fad diet for me.

  110. Dawn January 13, 2016 Reply

    Just made this and added some crushed walnuts to the top. Oh My Goodness. My cup runneth over.

    • Author
      Jennifer McHenry January 14, 2016 Reply

      So glad you liked it, Dawn!

      • marlena bain February 2, 2016 Reply

        Hello everyone. OK so I made the cobbler earlier today for supper tonight and it taste good but for some reason mine didn’t make quite as much pudding as others have described. I thought maybe it was due to overbearing but nothing else shows signs of overbaking. Any comments are welcome. Thanks

        • Author
          Jennifer McHenry February 3, 2016 Reply

          Overbaking could be an issue, or perhaps your oven’s temperature is off a bit. That’s a common problem. You can test that easily with an oven thermometer. Also, be sure that you’re measuring your ingredients as accurately as possible.

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