Cooking with Paula Deen Special Issues – September 2019

125 PAULA DEEN’S FALL BAKING

Chocolate-Cherry-Pecan Cobbler

Makes 8 to 10 servings

2 (21-ounce) cans cherry pie fi lling

1 cup semisweet chocolate chips

¼ cup sugar

1 (18.25-ounce) box chocolate fudge

cake mix

1 cup chopped pecans

¾ cup unsalted butter, cubed

Garnish: sweetened whipped cream,

grated chocolate

1. Preheat oven to 350°. Spray a 12-inch
   cast-iron skillet with cooking spray.


2. Spread pie fi lling into prepared skillet,
   and sprinkle with chocolate chips and
   sugar. Sprinkle cake mix onto chocolate
   and pie fi lling, entirely covering surface.
   Sprinkle with pecans, and dot with butter.


3. Bake until golden brown and bubbly,
   about 50 minutes. Let cool for at least
   30 minutes. Garnish with whipped cream
   and chocolate, if desired. Cover and
   refrigerate for up to 2 days.

Applepiefilling, butterscotch chips, and spice cake

mixmakea tasty variation of this easy dessert.

Kitchen Tip