Instructions:

Chocolate Raspberry Cobbler Cake

3/4 cup 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 brown sugar
4 cups raspberries, fresh or frozen (no need to thaw)
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Melt butter in a 9 x 13-inch baking pan.

Mix flour, baking powder, salt, milk, vanilla extract and brown sugar. Pour half of batter directly into hot melted butter in pan. Top with 3 cups raspberries and the chocolate chips. Pour remaining batter over and top with last cup of berries. Bake for 35 to 40 minutes or until center is set. Cool at least 10 minutes before serving.

Serve warm with ice cream.