McCartys Gallery Restaurant Chocolate Cobbler
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McCartys Gallery Restaurant Chocolate Cobbler has a buttery, tender crust and a melt-in-your-mouth chocolate sauce. This is a simple layered dessert that’s easy as 1 2 3.
First of all, if you’re not from the area you may be wondering who is McCarty. McCarty, as in McCarty Pottery is handmade pottery started in the 1950s by Lee and Pup McCarty. A native of Merigold, MS located in the Mississippi delta, Lee and Pup returned to his hometown after becoming a freelance artist to spin pottery.
As well, I had the honor of talking with Mr. & Mrs. McCarty several times on pottery buying trips to Merigold. They both were very interesting people. Read more about their pottery here, McCarty Pottery.
McCartys Gallery Restaurant Chocolate Cobbler
I’ll admit, I like to drive 2 hours to Merigold is to purchase a new piece of pottery or two from McCarty Pottery. The other reason is for the Gallery’s famous chocolate cobbler! (The Gallery is the McCarty restaurant near the pottery store.)
I tried a few times, unsuccessfully, to duplicate the cobbler recipe before finally getting it right. Honestly, I was trying to make it too difficult. Actually, it’s a very simple recipe to make. Finally, I used the layered technique that I use in my other cobblers. It is perfection.
As well, all the ingredients are simple and you more-than-likely have on hand. Because of this, my McCarty’s Gallery Restaurant Chocolate Cobbler makes a great dessert. It’s easy to make for unexpected guests. Finally, when you’re craving a dessert but don’t want to go to the store you can make this in just minutes.
Tips
Flour, sugar, milk, vanilla,
- First of all, This recipe really is as simple as layering everything in the pan. Don’t overthink it.
- Additionally, you can use
all-purpose flour . The substitution amounts for self-rising flour toall-purpose flour is in the post, Peach Pecan Cobbler. - As well, I do not recommend using margarine or substitute
butter . Use realbutter . - Finally, I do not recommend reducing the amount of sugar. The sugar,
butter , cocoa, and water cook together to make the sauce.
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McCarty’s Gallery Restaurant Chocolate Cobbler
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- ½ cup butter melted
- 2 cups hot water
- 1 and ½ cups granulated sugar
- 1 and ½ cups self-rising flour
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 cup brown sugar
- ½ cup unsweetened cocoa powder
Instructions
- Preheat oven to 350 degrees F.
- While oven to preheating, melt 1/2 cup butter in a 9×13-inch casserole dish.
- Stir together granulated sugar, flour, milk, and vanilla.
- Pour batter mixture over butter.
- Combine brown sugar and cocoa powder.
- Top batter mixture with sugar cocoa mixture
- Pour hot water carefully over the top.
- Bake for 40 to 45 minutes at 350 degrees. The top should be firm and brown.
- Serve warm with vanilla ice cream, if desired.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Can you double the recipe for caramel cobbler. If so what size pan should I use. I don’t need any more crust
If I were going to double the recipe, I’d make them in 2 different 9×13-inch pans.
I had this yesterday at a funeral lunch at the Merigold Baptist Church across the street from McCarty Pottery, and it was DELICIOUS!!! I can’t wait to try your recipe. I will see if yours is as good as the real thing😋😋😋
In your instructions you say; ‘Combine brown sugar and cocoa powder.’ How much cocoa powder?
Cocoa powder isn’t listed in the list of ingredients.
It took me a minute looking at it myself the ad is separating the last ingredients. (ugh 😒 – I’m going to try and fix that!) It’s 1/2 cup cocoa powder.
it’s the very last ingredient in the list and the ad may separate it from the others. (I’m trying to fix that. So sorry!)
This is a super easy and delicious recipe to make. I was curious, if I wanted the sauce to be more of a caramel sauce, rather than chocolate, would I just omit the cocoa? And should anything else be adjusted or added? Thanks for the great recipe.
If you want caramel cobbler use this recipe https://www.callmepmc.com/pmcs-caramel-cobbler-call-me-pmc/
Paula,
This is an excellent cobbler!! I’m originally from Mississippi (Columbus), although, I’ve never eaten at McCarty’s, but this recipe”took me home”. Thanks for posting.
So happy you liked it!
I made this last night (2 separate batches) and both were SO runny. The flavor was amazing but the top got almost burnt and the rest of the ‘filling sauce’ stayed super runny. It was no easy to eat and didn’t ‘blend’ well in my mouth. Do I have to add THAT much water? Should I stir the brown sugar/cocoa mix a little so it doesn’t get super crispy?
I’d start with calibrating your oven> https://www.callmepmc.com/how-to-calibrate-your-oven/
Next, you have to use the exact ratios, mixed/layered exactly as directed.
Looks like a new favorite at my house!