Butterscotch Cobbler Recipe
Ingredients
| Butter | 1⁄4 Cup (4 tbs), softened | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Egg | 1 | |
| All purpose flour | 1 1⁄2 Cup (24 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Milk | 3⁄4 Cup (12 tbs) | |
| Vanilla extract | 1⁄2 Teaspoon | |
| Coconut | 1⁄2 Cup (8 tbs), grated | |
| Brown sugar | 2 Cup (32 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Butter | 2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3568 Calories from Fat 694
% Daily Value*
Total Fat 79 g122.2%
Saturated Fat 50.9 g254.6%
Trans Fat 0 g
Cholesterol 370.9 mg123.6%
Sodium 2309.9 mg96.2%
Total Carbohydrates 712 g237.5%
Dietary Fiber 8.7 g34.8%
Sugars 562.5 g
Protein 33 g66.1%
Vitamin A 41.4% Vitamin C 2.2%
Calcium 137.5% Iron 68.7%
*Based on a 2000 Calorie diet
Directions
In a bowl, whip butter.
Fold in sugar and egg.
In a second bowl, sift flour, baking powder and salt.
Set aside.
In a third bowl, mix milk and vanilla extract.
Fold in first mixture, alternating with dry ingredients.
Pour into a square 8 inch (20.5 cm) cake pan.
Sprinkle with coconut.
Bake 25-30 minutes or until cake is golden brown.
Sauce In a saucepan, while stirring, heat all ingredients 8-10 minutes.
Chef
