Chocolate Gravy


chocolate gravy I got an advanced copy of Francine Bryson’s new book Blue Ribbon Baking from a Redneck Kitchen and I knew I was in for a ride. I was a fan of hers from The American Baking Competition TV show. Her positive attitude and fun loving nature was perfect for TV and it is perfect for a cookbook. She invites you right into her kitchen table for a chat fest and a big ‘ole slice of cake. Now I was leafing through the book and came to this recipe – Chocolate Gravy – and I could not pass it up. I’m not saying I will eat this everyday, but let’s just say I am very glad such a thing exists. Thank you Francine! We are also featuring her Turtle Cake Roll and Blue Ribbon Pumpkin Cake as well as a rollicking convo with Francine herself.  Reprinted from Blue Ribbon Baking from a Redneck Kitchen Copyright (c) 2014 by Francine Bryson. Photographs copyright (c) 2014 by Ben Fink. Published by Clarkson Potter, a division of Penguin Random House, LLC. Image above Dédé Wilson Blue Ribbon_cover_2_2

I’ve been fed chocolate gravy all my life; we put it on anything that’s kind of bland, like hoecakes, biscuits, or toast. Me, I’ll just eat it out of the pot with a spoon, too! I put all the dry ingredients in a jar together and then cook some up when the kids are wanting it. It ain’t good when it’s cold, so don’t even try it that way.

Chocolate Gravy
Makes: Makes about 1 ½ cups
  • 1 cup sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon self-rising flour (I use White Lily)
  • Pinch of salt
  • ¹⁄₄ teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter
  1. In a medium saucepan, combine the sugar, cocoa powder, flour, and salt. Stir in 1¹⁄₄ cups water and the vanilla extract. Bring to a boil over medium heat and cook, stirring occasionally, until thick, about 15 minutes. Remove from the heat and add the butter.
  2. Serve warm.

 Top Image: Dédé Wilson

, ,

No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to toolbar