The Pioneer Woman Tasty Kitchen
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Chocolate Raspberry Cobbler Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This is a cross between a cobbler and a cake. So good warm with vanilla ice cream, and equally good cold as well.

Ingredients

  • 1-½ cube Butter
  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1-½ cup Milk
  • 1 teaspoon Vanilla
  • 1-½ cup Firmly Packed Light Brown Sugar
  • 4 cups Raspberries, Fresh Or Frozen (no Need To Thaw, Divided)
  • 1 cup Semi-Sweet Chocolate Chips

Preparation

Preheat the oven to 350 degrees. Melt the butter in a 9 x 13 inch baking dish.

In a large bowl, mix together the flour, baking powder, salt, milk, vanilla, and brown sugar. Pour half of the batter directly into the hot, buttered pan.

Add 3 cups of the raspberries and the chocolate chips. Pour the remaining batter over the berries, then top with the last cup of berries.

Place the pan in the oven and bake for 35 to 40 minutes or until the center is set. Let cool for at least 10 minutes before serving.

3 Comments

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wysmom on 6.20.2010

Well…it wasn’t ‘cups’! This recipe was an epic failure for me. Will definitely have to try it again because the concept sounds so good.

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kellied on 5.20.2010

Hardest thing about this recipe is keeping the husband out of it!

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redfox on 9.14.2009

Is that supposed to be “cups” or “cube” for the butter?

One Review

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kellied on 5.20.2010

Oh, my! Is this ever a tasty dessert! The balance of raspberry to chocolate is just right.
The only difficulty I had was with the way the recipe was written. Use ONE AND A HALF cubes butter, ONE AND A HALF cups milk and brown sugar. Other than my difficulty in comprehension there is nothing hard about this recipe
I used mini chocolate chips and an extra cup of raspberries and it turned out fine. I think the mini chips balanced the chocolate flavor with the raspberries, but the next time I make it I will stay with the recommended amount of raspberries.
Also, pay more attention to the center of the cake being done rather than by time. I had to bake mine longer. whether it was my oven or because of the extra berries, I don’t know.
Great recipe and a keeper for sure!

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