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. —Diane Ganssle, Bethlehem, Pennsylvania
Ingredients
- 2 cups sugar, divided
- 1/2 cup baking cocoa
- 1-1/2 cups whole milk, divided
- 2 sheets refrigerated pie crust
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 2 tablespoons shortening
- 1 teaspoon vanilla extract
- Whipped cream, optional
Directions
- 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. unroll crusts into 9-in. pie plates. Pour mixture into crusts, tipping to coat the crusts 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 crusts, 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.
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