Funny Cake
This homemade Pennsylvania Dutch dessert features a fluffy golden cake baked over a rich, fudgy chocolate syrup base. It is a unique and easy treat that perfectly combines the best parts of a pie and a cake.
Ingredients
Pie and Chocolate Base
- 1 refrigerated pie crust unbaked
- ½ cup sugar
- ¼ cup unsweetened cocoa powder Hershey's recommended
- 6 tablespoon hot water microwave it so it's extra hot
- ¼ teaspoon pure vanilla extract
Cake Batter
- 1 cup all purpose flour spooned and leveled
- 1 cup sugar
- 1 teaspoon baking powder
- ¼ cup butter softened at room temperature
- 1 egg slightly beaten
- ½ cup milk I typically use skim
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Arrange pie crust dough into a 9 inch pie plate. Carefully mold the dough to your dish by gently pressing it down with your fingers. Make sure that the dough is smooth and that there are no air bubbles.
- In your first bowl, mix ½ cup sugar and the unsweetened cocoa powder.
- Add the microwaved hot water and ¼ teaspoon of vanilla extract. Stir gently. The mixture will be fairly runny and a little bubbly. Set aside.
- In a separate bowl, mix all the dry ingredients togther for the cake topper (1 cup flour, 1 cup sugar, and 1 teaspoon baking powder).
- Next, add the softened butter. Use a pastry cutter to blend the butter with the dry ingredients.
- Slightly beat 1 egg, then add to the bowl along with the remaining ½ cup milk and ½ teaspoon vanilla extract. Mix until just combined.
- Pour the chocolate liquid mixture into the crust. There should be enough liquid to cover the bottom.
- Next, spoon the cake batter on top of the liquid; spread the batter to the crust's edges.
- Bake in a preheated 350 degree oven for 35-40 minutes or until a toothpick inserted in the middle of the cake topper comes out clean.
- Allow the pie to cool for 1 hour before slicing and serving.
Notes
Carefully spread the cake batter over the chocolate syrup to the edges of the crust. Do not mix the batter with the chocolate syrup layer below it. This layering technique ensures your dessert bakes evenly with a perfect fudgy bottom.
Allow the cake to cool for at least one hour before slicing. This resting time lets the chocolate syrup layer set perfectly at the bottom. Your patience ensures clean slices and the best possible texture for this dessert.
Some of our favorite Funny Cake toppers are a scoop of vanilla ice cream or Easy Homemade Whipped Cream.
Store at room temperature for up to 5 days or freeze for up to 2 months (see above post for more info).
Nutrition
Serving: 1 sliceCalories: 374kcalCarbohydrates: 62gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 38mgSodium: 200mgPotassium: 112mgFiber: 2gSugar: 38gVitamin A: 232IUCalcium: 63mgIron: 2mg
Tried this recipe?Let us know how it was!