[Teri's Kitchen]
http://teriskitchen.com


Subscribe to the
FREE
Newsletter







Search Teri's Kitchen.
Custom Search
Home Page Recipe Files PA Dutch Italian

Southern Quick Healthy More Recipes


E-mail


Click for
Printer-Friendly Version


FUNNY CAKE

MAKES ONE 9-INCH PIE

This Pennsylvania Dutch pie recipe is so good and goes way back to my childhood. I guess it's called a 'Funny' Cake because it is really an upside down one-layer cake in a pie crust. Figure that one out. Actually, most of the sauce, which is poured on top of the batter before baking, ends up on the bottom of the pie after baking, and the top is similar to a light sponge cake. Everyone in my family preferred the fudge sauce bottom, but I have included a butterscotch variation. In my grandparents' day, they often ate funny cake as part of a hearty breakfast, but I prefer to serve it as a dessert or sweet treat.

INGREDIENTS

  • One 9-inch pie crust, store-bought or homemade (see recipe link below)
  • 1-1/4 cups cake flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1/2 cup milk, room temperature
  • 1 teaspoon vanilla
  • 1 large egg, unbeaten, room temperature

Preheat oven to 350° F. Sift together the flour, baking powder, salt and sugar. Cut in the shortening. Add the milk and vanilla. Beat for 2 minutes with electric mixer. Add the egg and beat 1 minute more. Pour batter into pie crust. Pour prepared sauce (see below) over batter. Bake for 40 to 45 minutes or until top springs back to touch. Serve warm with whipped cream or ice cream, if desired. Pie is also good served at room temperature.

FUDGE SAUCE

  • 1/4 cup unsalted butter
  • 1/2 cup sugar
  • 2 ounces unsweetened chocolate, melted
  • 3 tablespoons water
  • 1/2 teaspoon vanilla

Place butter, sugar and melted chocolate in small saucepan. Bring to a boil over low heat, stirring often. Add water and bring back to a boil. Boil for 2 minutes and continue stirring. Remove from heat and stir in vanilla. Pour hot sauce as evenly as possible over cake batter. (Do not spread the sauce or it might cool and thicken.) Bake as directed above.

BUTTERSCOTCH SAUCE Use the same ingredients and directions as in the fudge sauce except to substitute brown sugar for granulated sugar and 2 tablespoons corn syrup for the chocolate.

Click for Printer-Friendly Version


Custom Search

SIMILAR OR RELATED RECIPES
Mrs. Rickert's Crumb Cake
Apies Cake
Wet Bottom Shoofly Pie
Lemon Sponge Pie
Additional Cake Recipes
Additional Pennsylvania Dutch Recipes


All rights reserved by Teri’s Kitchen.
Copyright Information

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.