Funny Cake

121

By Jocelyn Brubaker

Prep Time:

20m

Bake/Cook Time:

35m - 38m

Yield:

8 slices

A “cake” that’s served in a pie dish is funny by itself. But watch magic happen in your oven as the layers in this Funny Cake switch places while it bakes. This traditional Pennsylvania Dutch dessert became popular in the 1940’s when it appeared on the back of the Swans Down Cake Flour box. A swirl of whipped cream and almonds makes this sweet and gooey fudge cake extra special.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Funny Cake

1 refrigerated pie crust
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1/4 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon table salt
1 teaspoon baking powder
1 cup all-purpose flour*
1/2 cup milk

Chocolate Layer

1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1/4 cup dark cocoa powder
1/3 cup hot water
1/4 teaspoon vanilla extract

Topping

Creme Chantilly

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 375°F. Unroll pie crust and place in 9-inch pie plate. Crimp edges and refrigerate until needed.
Mix sugar and butter in a large bowl until creamy. Add egg and extracts and mix again.
Add salt, baking powder, and half of flour and beat on low speed until mixed in.
Add remaining flour and milk and mix again. Pour batter into prepared pie crust.
Stir together sugar and cocoa powder. Add hot water and vanilla and stir until dissolved.
Slowly pour chocolate mixture over cake batter.
Gently place pie plate in oven and bake 35-38 minutes or until a toothpick inserted in cake center comes out mostly clean.
Remove and let cool on wire rack. Serve slices with whipped cream and sliced almonds.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Jocelyn Brubaker @InsideBruCrewLife.

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