Heat oven to 325F. Grease 9 inch pie plate. In a 2-quart saucepan, melt butter over low heat. Stir in cocoa until smooth. Remove from heat; immediately stir in sugar, flour, baking powder, salt, eggs and vanilla. Stir until well blended and smooth. Pour into pie plate. Bake 25-30 minutes until toothpick comes out clean. Cool completely in pan on wire rack.
Strawberry Cream Topping:
Thaw strawberries and drain. In blender or food processor, puree strawberries. In small mixer bowl, beat cream, sugar and vanilla until stiff. Fold in pureed strawberries. Spread cream topping. Cover; refrigerate.
Cajun Country -- New Iberia, Louisiana