INGREDIENTS
Pudding
2 cups sugar
¼ to ½ cup cocoa
1 cup half and half
1 small can evaporated milk plus enough milk to make 1 cup
1 stick salted sweet cream butter (not margarine)
1 teaspoon vanilla extract
Crust
1 cup self-rising flour
1 cup sugar
1 cup milk
1 teaspoon vanilla extract

DIRECTIONS
Preheat the oven to 350°F.

In a 12-inch iron skillet, melt the butter. Stir in sugar, half-and-half, evaporated milk, cocoa, and vanilla extract. Heat and whisk the mixture with a wire whisk until the sugar dissolves and the cocoa is fully incorporated. Then, turn off the heat.

In a separate bowl, whisk together flour, sugar, milk, and vanilla. Gently pour this mixture over the chocolate mixture in the skillet, distributing it evenly. Bake for 20-25 minutes, or until the cobbler barely jiggles when gently shaken. Serve warm, topped with a generous scoop of vanilla ice cream.