Innkeeper Pie

Alyssa had to make something from the colonial times for a social studies project. She chose to make a pie... or is it a cake? Innkeeper Pie is also known as funny cake or fun cake because it is a cake baked in a pie crust. Of course she had to make 2 pies one for school and one for us to try! 

I have to say it was quite difficult for me to stand back and have her do everything! I wanted to step in and do it. But she did everything- crust and ALL!

Whatever the name it is DELISH! It is kinda like pie, chocolate lava and cake. SUPER yummy!

She forgot to put the sugar in the first cake part, but it still tasted fantastic when cooked. The second pie she remembered ot put it in. I wonder what the one with the sugar tastes like? That one went to school with her today to share and present. 

So if you're up for a new cake err... pie recipe here you go-

Colonial Innkeeper Pie

Ingredients:

                  PASTRY CRUST (recipe follows)

                  2/3 cup sugar

                  1/3 cup HERSHEY'S Cocoa

                  1 cup water

         1/3 cup butter or margarine

                  1 1/2 teaspoons vanilla extract

                  1 cup all-purpose flour

             3/4 cup sugar

                  1 teaspoon baking powder

                  1/2 teaspoon salt

                  1/4 cup shortening

                  1/2 cup milk

             1 teaspoon vanilla extract

                  1 egg

                  1/2 cup chopped nuts (optional)

Directions

Prepare PASTRY CRUST. Heat oven to 350°F. 


Stir together 2/3 cup sugar and cocoa in medium saucepan; stir in water. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and 1-1/2 teaspoons vanilla, stirring until butter is melted. Set aside.

Stir together flour, remaining 3/4 cup sugar, baking powder and salt in small bowl; add shortening, milk and remaining 1 teaspoon vanilla. Beat on medium speed of electric mixer 2 minutes. Add egg; beat 2 minutes. Spoon batter into prepared crust. Stir chocolate mixture; gently pour over batter. (Sprinkle nuts over top.) 


Bake 55 to 60 minutes or until wooden pick inserted in cake portion comes out clean. Cool slightly; serve warm. 8 servings.



PASTRY CRUST 
1-1/3 cups all-purpose flour
 1/2 teaspoon salt
 1/8 teaspoon baking powder 
1/2 cup shortening 
3 tablespoons cold water

. Stir together flour, salt and baking powder in medim bowl. Cut in shortening until pieces are size of small peas; sprinkle in water, tossing with fork until all flour is moistened. Roll dough into circle about 1/8 inch thick. Fit into 9-inch pie plate; flute edge.