Description
A nostalgic Pennsylvania Dutch dessert that surprises with a hidden layer of rich chocolate under a soft vanilla cake, all baked in a flaky pie crust.
Ingredients
Scale
- 1 unbaked 9-inch pie crust (homemade or store‑bought)
- 1 cup granulated sugar (divided)
- ¼ cup unsweetened cocoa powder
- ½ cup water
- 1 tsp vanilla extract (divided)
- ¼ cup (½ stick) butter, softened
- 1 large egg
- ½ cup milk
- 1 cup all‑purpose flour, sifted
- 1 tsp baking powder
- ⅛ tsp salt
Instructions
- Preheat oven to 375°F (190°C) and place pie crust on a baking sheet.
- In a saucepan, whisk together ½ cup sugar and cocoa powder.
- Add water and bring to a gentle boil, stirring constantly until smooth (1–2 minutes).
- Remove from heat and stir in ½ tsp vanilla extract. Let cool slightly.
- Cream butter with remaining ½ cup sugar until light and fluffy.
- Beat in the egg and remaining ½ tsp vanilla extract.
- In another bowl, mix flour, baking powder, and salt.
- Alternately add dry mixture and milk to the creamed mixture, starting and ending with dry ingredients. Mix until just combined.
- Pour cake batter into the pie crust and smooth the top.
- Carefully pour chocolate syrup over the batter without stirring.
- Bake for 35–40 minutes or until golden and a toothpick inserted comes out clean.
- Cool on a wire rack for at least 15 minutes before slicing.
Notes
For extra flair, serve with whipped cream, chopped nuts, or a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Pennsylvania Dutch
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg