Chocolate Cobbler

Ingredients
    1 cup self-rising flour
    1¼ cup sugar, divided
    7 tablespoons unsweetened cocoa powder, divided
    ⅓ cup chopped pecans
    ½ teaspoon salt
    ½ cup milk
    2 teaspoons vanilla extract
    6 tablespoons butter, melted
    ¼ cup packed brown sugar
    1½ cups hot water
    vanilla ice cream
    pecans for garnish
Instructions
    Preheat oven to 350 degrees.
    In a medium bowl, stir together ¾ cup sugar, self-rising flour, 3 tablespoons cocoa powder, pecans and salt.
    Add milk and vanilla, stirring until smooth.
    Pour melted butter into an ungreased 1½-quart baking dish.
    Pour batter evenly over melted butter
    In a small bowl stir together remaining ½ cup white sugar, ¼ cup brown sugar, and ¼ cup unsweetened cocoa powder. Sprinkle evenly on top of batter.
    Pour not water evenly over top.
    Bake for 35 to 40 minutes. Let stand 5 minutes before serving.
    Top with vanilla ice cream and pecans to serve.