I can still remember my grandma serving this delicious cake on the big wooden table in her farm kitchen. Every time I bake this unusual cake, it takes me back to those special days at Grandma's.
- 2 cups sugar, divided
- 1/2 cup baking cocoa
- 1-1/2 cups milk, divided
- 2 unbaked pastry shells (9 inches)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons shortening
- 1 teaspoon vanilla extract
- Whipped cream, optional
- In a small saucepan, combine 1 cup of sugar and cocoa. Blend in 1/2 cup milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, about 2 minutes. Pour into unbaked pastry shells, tipping to coat the pastry halfway up the sides; set aside. In a bowl, combine flour, baking powder, salt and remaining sugar. Add egg, shortening, vanilla and remaining milk; beat until smooth. Starting at the edge, spoon batter into the pastry shells, completely covering the chocolate. Bake at 350° for 40 minutes or until a toothpick inserted near the center comes out clean. Serve warm or chilled with whipped cream if desired. Yield: 12-16 servings.
Originally published as Pennsylvania Dutch Funny Cake in Country Extra September 1996, p51
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Reviewed Jun. 13, 2016
"This is not funny cake- at all. The whole point of the cake is to pour the chocolate layer over the cake layer. The chocolate sinks to the bottom during baking and that's what makes it "funny." Are you even PA Dutch???"