By NANCY ZAMBELL
For The Vista
I made this recipe for my agents. I bribed them so they would go up to Renegade Mountain and look at my listings!
The bribe worked out great–everyone raved about this cobbler. It came from Taste of Home magazine.
I have most of their cookbooks and subscribe to the magazine, and I have found that the majority of their recipes are excellent.
I usually add a little something to almost everything I make, but this mixture needed nothing else. In fact, I didn’t even add the Whipped Cream. Enjoy!
Chocolate-Covered Strawberry Cobbler
1 c butter, cubed
1-1/2 c self-rising flour
2-1/4 c sugar, divided
3/4 c 2% milk
1 tsp vanilla extract
1/3 c baking cocoa
4 c fresh strawberries, quartered
2 c boiling water
Whipped cream and additional strawberries, optional
Preheat oven to 350°. Place butter in a 13×9-in. baking pan; heat pan in oven 3-5 minutes or until butter is melted.
Meanwhile, in a large bowl, combine flour, 1-1/4 cups sugar, milk and vanilla until well blended. In a small bowl, mix cocoa and remaining sugar.
Remove baking pan from oven; add batter. Sprinkle with strawberries and cocoa mixture; pour boiling water evenly over top (do not stir).
Bake 35-40 minutes or until a toothpick inserted into cake portion comes out clean. Let stand 10 minutes. Serve warm with whipped cream and additional strawberries. Yield: 12 servings.