1. Preheat Oven and Melt Butter:

Preheat your oven to 350°F (175°C).

Place the cubed butter (¾ cup total) in a 13×9-inch baking pan.

Place the pan in the preheating oven for 3-5 minutes, or just until the butter is completely melted. Swirl the pan occasionally to coat the bottom.

Remove the pan from the oven and set aside.

2. Prepare Cake Batter:

In a large bowl, combine the self-rising flour and 1-¼ cups of the sugar.

Stir in the milk and vanilla extract until well blended. The batter will be relatively simple.

3. Prepare Cocoa-Sugar Topping:

In a small bowl, mix the remaining 1 cup sugar with the baking cocoa.

4. Layer the Cobbler (The Magic Steps!):

Drizzle 3 tablespoons of the melted butter from the baking pan evenly over the chopped strawberries (if using fresh). Self-Correction: The original recipe says combine fruit and spices first, then transfer to pan, THEN drizzle with butter. Let’s follow that order.

Revised Step 4: In a large bowl, combine rhubarb, strawberries, orange liqueur/juice, 1 tbsp sugar, spices. Transfer to the greased 13×9 dish. Drizzle with 3 tbsp melted butter. (Self-Correction 2: The user provided a different recipe this time. I need to follow the new recipe steps exactly.) Okay, following the new recipe steps:

Corrected Layering:

• Pour the prepared cake batter evenly over the melted butter in the 13×9-inch pan. Do not stir the batter into the butter.
• Sprinkle the quartered fresh strawberries evenly over the batter.
• Sprinkle the cocoa-sugar mixture evenly over the strawberries and batter.
• Carefully pour the 2 cups of boiling water evenly over the entire top. DO NOT STIR!

5. Bake:

Place the baking pan on a foil-lined baking sheet (to catch potential spills).

Carefully place on the middle oven rack.

Bake for 35-40 minutes, or until the cake portion is set and a toothpick inserted into the cake (not the sauce) comes out clean. The topping will be bubbly, and a chocolate sauce will have formed underneath the cake layer.

6. Cool Slightly and Serve:

Let the cobbler stand for 10 minutes after removing it from the oven. The sauce will thicken slightly as it cools.

Serve warm. Spoon portions of the cake, strawberries, and the chocolate sauce from the bottom into bowls.

Top with whipped cream and additional fresh strawberries, if desired. Enjoy the magic!