Chocolate Raspberry Cobbler Cake

                                                        3/4 cup butter
                                                        2 cups flour
                                                        2 tsp. baking powder
                                                        1/2 tsp. salt
                                                        1-1/2 cups milk

1 tsp. vanilla
1 1/2 cups packed brown sugar
4 cups raspberries, fresh or frozen (no need to thaw)
1 cup semisweet choc. chips

Preheat oven to 350. Melt butter in 9x13 pan. Mix flour, baking powder, salt, milk, vanilla, brown sugar and pour half of batter directly into hot melted butter in pan. Top with 3 cups raspberries and the choc. chips. Pour remaining batter over and top with last cup of berries. Bake at 350 for 35-40 minutes or until center is set. Cool at least 10 minutes before serving.

Compliments of Linda Girard