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Alot of times people ask me " Do you always bake desserts like what you post on your blog?" or " Is that seriously how you serve dinner?" So, I'll let you in on a little secret...NO! Of course not. We have regular throw- together dinners, just like everyone else. And no, I don't serve every single dessert topped with fudge sauce and whip cream. Well ok, maybe lots of them, but not every dessert I make requires 20 bowls plus one. Anyways, here's a dessert that I don't serve when I am trying to impress someone.Its one I save just for us. Its really basic, and basically yummy.
Pie Cake
1 whole 9-inch Pie Crust (store Bought Or Pat-a-Pie recipe from here)
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FOR THE CHOCOLATE SAUCE:
2 ounces, Unsweetened Chocolate
½ cups Water
⅔ cups Granulated Sugar
¼ cups Butter or margarine
½ teaspoons Vanilla Extract
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FOR THE CAKE:
¼ cups Shortening
¾ cups Granulated Sugar
1 whole Egg
1 cup All-purpose Flour
1 teaspoon Baking Powder
½ teaspoons Salt
½ cups Milk
½ teaspoons Vanilla Extract
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FOR THE CHOCOLATE SAUCE:
2 ounces, Unsweetened Chocolate
½ cups Water
⅔ cups Granulated Sugar
¼ cups Butter or margarine
½ teaspoons Vanilla Extract
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FOR THE CAKE:
¼ cups Shortening
¾ cups Granulated Sugar
1 whole Egg
1 cup All-purpose Flour
1 teaspoon Baking Powder
½ teaspoons Salt
½ cups Milk
½ teaspoons Vanilla Extract
Preheat oven to 350°. With the tines of a fork, poke holes about every inch or so on the bottom and sides of the pie crust. Partially bake the pie crust for 5 minutes. Combine all chocolate sauce ingredients in a small saucepan and bring to a boil, stirring constantly. Set aside. In a large mixing bowl, cream together shortening and sugar. Add the egg and blend well. Stir in flour, baking powder and salt. Then stir in milk and vanilla. Pour the cake mixture into the pie shell. Then gently pour chocolate sauce over the top of the cake. Bake at 350° for 40 minutes.
Tastes best when served warm, topped with whip cream. ACK- I can't help it! Ok fine, it tastes good without whipped cream too....
Tastes best when served warm, topped with whip cream. ACK- I can't help it! Ok fine, it tastes good without whipped cream too....
Looks deliciously sweet! Two yummy treats in one !
ReplyDeleteyumminess!!
ReplyDeleteWhat a great concept. A cake in a pie. What could be better?
ReplyDeleteokay, you made this a week before Pesach and you call that not showing off?
ReplyDeleteNo no no! I am not making Pesach this year so I have no pesachdik recipes to share! Dug this one up from my archive. Sorry for that scare! :)
ReplyDeletea little confused here, in your recipe you only mention pouring the sauce on top of the cake, but in the picture it seems that you also puored it directly on the pie crust as well.
ReplyDeleteYou only pour the sauce once over the top. As it bakes, it sinks down to the middle.
ReplyDeleteTwo for the price of one! At least I don't have to worry about doubling my calories right? This recipe must be tried! Looks sooo good!
ReplyDeleteI would love to try it sometimes!
ReplyDeletecheck out my blog!
cakesensation.blogspot.com
Cheers!
I know I'm late here...but what if you don't have crisco/shortening??
ReplyDeleteNever too late m'dear. I would think margarine is fine, the consistency might be slightly different, but it should be fine either way. (assuming you are in Israel- I found Israeli margarine is different than American margarine so either way it will be different:) Having said that, I always used margarine instead of shortening in Israel.)
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