Penna Dutch Cake Inside Pie Shell |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
excerpt from site: this traditional penna. dutch cake within a pie shell is dense, chocolatey, and oh-so-yummy. (i’ve yet to find anything funny about it, though.) without fail, this cake always overflows its shell during the baking process every time i make it – you might want to stick a sheet pan on the bottom rack just in case you have the same luck.•1 9″ pie shell (store-bought or your favorite recipe) |
•7 tablespoons plus 1/4 cup unsalted butter, divided |
•1 -1/4 cups sugar |
•2 tablespoons cocoa powder |
•3 tablespoons hot water |
•1-1/2 teaspoons vanilla, divided |
•1 cup all-purpose flour |
•1 teaspoon baking powder |
•2 pinches salt |
•1/2 cup whole milk or light cream |
•1 egg, beaten |
Directions:
1. Melt 7 tablespoons butter in a small saucepan over low heat. Stir in cocoa, 1/2 cup sugar, and a pinch of salt and cook, stirring often, until mixture comes to a gentle boil. Whisk in water. Continue to cook for 2 minutes, stirring constantly. Remove from heat and add 1/2 teaspoon vanilla. Set aside and preheat oven to 350° F.
2. Combine flour, baking powder, and remaining sugar and salt in a large bowl. Whisk to combine thoroughly. Cut in remaining butter with fingers. Stir in milk and vanilla. Stir with wooden spoon or electric mixer for 2 minutes. Add egg and continue to beat for 45-60 seconds. Pour into pie shell. Gently reheat fudge sauce if necessary and pour evenly over batter.
3. Bake for 40-50 minutes or until cake tester comes out clean and cake is springy to the touch. Serve warm or room-temperature.
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