Chocolate Raspberry Cobbler Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I've had this recipe for so long, I can't even remember where it came from! It is decadently good, though. Ingredients:
3/4 cup unsalted butter |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 cups milk |
1 teaspoon vanilla extract |
1 1/2 cups firmly packed light brown sugar |
4 cups raspberries, fresh or frozen (no need to thaw if using frozen) |
1 cup semisweet chocolate chunks or 1 cup semi-sweet chocolate chips |
Directions:
1. Preheat oven to 350 degrees.
2. Melt the butter in a 9 x 13 baking pan.
3. In a large bowl, mix together the flour, baking powder, salt, milk, vanilla, and brown sugar.
4. Pour half of the batter directly into the hot buttered pan.
5. Add 3 cups of the raspberries and the chocolate chunks.
6. Pour the remaining batter over the berries, then top with the last cup of berries.
7. Place the pan in the oven and bake 35 to 40 minutes or until the center is set.
8. Let cool at least 10 minutes before serving.
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