- 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 in the center comes out clean. Serve warm or chilled with whipped cream if desired. Yield: 12-16 servings.
Reviews forPennsylvania Dutch Funny Cake
"Does anyone answer the questions?"
"I think there is a typo error in amount of shortening used in this recipe. The recipe I use is very similar, but for 1 cup of flour, I add 1/2 cup of butter or a mixture of butter and margarine."
"This appears to make 2 funny cakes in pie pans. Is that correct?"
"I would love to try this recipe. I have a question. Do you use both pie shells as the bottom crust or just one?"
"It is not supposed to look like a cake!"
"Does this have a top crust made from pastry? The photo makes it look as if it does, yet the instructions never mentions topping it with a crust."
"Someone needs to correct the included picture, it's definitely not a pic of a cake"