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Shared Recipes

Funny Cake

(Shared recipe submitted by Sue.)

Serves 12

Sue writes: "This recipe got its name because the recipe does sound funny and strange but I tell you, it is delicious and you will probably want to make two as the first one will go fast. So quick and easy."

Ingredients

  • 2 unbaked pie crusts
   Chocolate Layer
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 3/4 cup hot water
   Batter
  • 2 cups granulated sugar
  • 1/2 cup margarine
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla

Preheat oven to 350° F. Line 2 pie pans with pie crust.

To make the chocolate layer, mix in a sauce pan the first 3 ingredients; bring to boil and boil 1 to 2 minutes. Remove from heat and cool while mixing the cake batter. This is almost as thin as water but trust me, it thickens while baking.

To make batter, cream sugar and margarine. Add the eggs until smooth; alternately add flour and milk. To the last of the milk, add the baking powder and vanilla. The batter will be a little thinner than regular cake batter.

Divide the chocolate into the 2 pie crusts. Pour the batter on top of the chocolate. As it pours out and forms maybe a ribbon looking layer, just smooth batter over the chocolate completely before baking. Bake about 40 minutes or until the top of the cake is a light golden brown and a toothpick comes out clean.

Notes: This is a real yummy cake. You can substitute the entire 1/2 cup margarine with just 1/4 cup of fat free lighter bake you can find in the grocery stores, the eggs with egg scramblers and the milk with skim milk to make a very low fat recipe and it doesn't change the flavor at all. This also freezes very well. Great if you are a 'chocoholic' like I am.

About Sue: Sue's email address is MOM2DKB@aol.com. Check out her tips for reducing the fat grams in recipes at Cooking Tips: Oil and Butter Substitute and Liquid No fat Substitute.

Additional recipes submitted by Sue:

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com. Questions can be directed to the email address provided above. The email address may no longer be valid.

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