Chocolate Raspberry Cobbler Cake Recipes

CHOCOLATE RASPBERRY COBBLER

Steps:

• Heat oven to 350°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray. Spread pie filling in bottom of baking dish. Sprinkle cookie mix evenly over pie filling. Pour melted butter evenly over cookie mix. Using small metal spatula, gently spread melted butter over cookie mix just to cover the dry mix.
• Bake 28 to 30 minutes or until topping is set. To serve warm, cool 15 minutes or serve at room temperature. Store covered in refrigerator.

CHOCOLATE RASPBERRY COBBLER

Steps:

• Gently grease an 8x8 baking dish with cooking spray and preheat the oven to 350 degrees F.
• Spread the pie filling out in the bottom of the baking dish. Sprinkle with the chocolate chips.
• In a medium bowl, stir together half of a chocolate cake mix with 3/4 cup soda. Stir until mostly combined - it's fine if the mixture is lumpy, no need to whisk it smooth. Pour batter over the pie filling and spread it out evenly. Use a spoon or knife to swirl through the batter and pie filling a few times. Top with butter slices.
• Bake for approximately 50-60 minutes, until a toothpick inserted near the center comes out mostly clean. Bake a bit shorter for a gooey consistency, or longer for a more cake like consistency.
• Cool 10-15 minutes before serving. Tastes best warm with vanilla ice cream.

CHOCOLATE RASPBERRY COBBLER CAKE

Steps:

• Preheat oven to 350 degrees.
• Melt the butter in a 9" x 13" baking pan.
• 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 chunks.
• Pour the remaining batter over the berries, then top with the last cup of berries.
• Place the pan in the oven and bake 35 to 40 minutes or until the center is set.
• Let cool at least 10 minutes before serving.

CHERRY-RASPBERRY CHOCOLATE COBBLER

Steps:

• Heat oven to 375°F. In medium bowl, mix pie filling and extract; fold in raspberries. Spread in ungreased 8-inch square pan. Bake 15 minutes.
• Meanwhile, in medium microwavable bowl, microwave ice cream and chocolate chips on High about 1 minute 30 seconds, stirring every 30 seconds, until smooth. Add Bisquick mix; mix well. Let stand until fruit is done baking.
• Drop dough into 8 mounds (about 3 tablespoons each) on hot fruit. Sprinkle each mound with almonds. Bake 15 to 18 minutes longer or until chocolate topping is just set. Serve warm.

CHOCOLATE RASPBERRY COBBLER CAKE

Steps:

• 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. Add 3 cups of the raspberries and the chocolate chips.
• 5. Pour the remaining batter over the berries, then top with the last cup of berries.
• 6. Place the pan in the oven and bake 35 to 40 minutes or until the center is set. Let cool at least 10 minutes before serving.

CHOCOLATE-RASPBERRY CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
• Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
• Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
• Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.