Jan’s Chocolate Cobbler

By: The Local Palate
Chocolate Cobbler with vanilla ice cream on top for Mother's Day

A. Marshall Hospitality Proprietor Andy Marshall shares, “Jan, [my wife,] made the comment one day that all of our family was listed in the original Puckett’s menu with their favorites except her. I asked her what her favorite item was, and she said, ‘It’s not on our menu, you only made it for special occasions and catering parties…your chocolate cobbler!’ So, we added Jan’s Chocolate Cobbler to our menu. After all, Jan is our self-proclaimed expert in all things chocolate!”

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Serves 4-6

    For the cobbler topping
  • 1 cup self-rising flour
  • 1¾ cups sugar
  • 2 cups buttermilk
  • 8 tablespoons butter, melted
  • 1 tablespoon vanilla
  • ½ tablespoon cinnamon
  • For the cobbler base
  • 5 cups sugar
  • ½ cup cocoa powder
  • 8 eggs
  • 1 cup butter, melted
  • 1 tablespoon vanilla
  • 18 ounces evaporated milk

Make the Cobbler Topping

  1. In large mixing bowl, add flour and sugar and mix well.
  2. Whisk in the buttermilk, butter, vanilla and cinnamon.
  1. In a stand mixer, whisk eggs, sugar and cocoa until creamed.
  2. Add butter, vanilla, and evaporated milk. Whisk on low until all is incorporated.


  1. Pour base into a 9×12 pan and spread evenly.
  2. Bake at 275 degrees for approximately 20 minutes, or until cobbler is set in the middle. Remove from oven.
  3. Ribbon pour the cobbler topper over the base and return to oven for a remaining 40 minutes or until done. *If more time is needed check at five-minute intervals. Do not overcook.
  4. Remove and cool.
  5. Serve warm with vanilla ice cream and chocolate drizzle.
  • Recipe By
    Andy and Jan Marshall of Puckett's Restaurant in Nashville
  • Contributing City

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