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Pennsylvania Dutch Funny Cake




Source of Recipe


unknown


Recipe Introduction


This is so good and goes way back to my childhood. I guess it's called "funny" because it is really an upside down 1-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. I prefer the fudge sauce bottom, but I have included the butterscotch variation.




List of Ingredients




Cake:
-1 9-inch pastry shell
-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 egg, unbeaten, 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

BUTTERSCOTCH SAUCE
-Use the same ingredients and directions as above except substitute brown sugar for granulated sugar and 2 tablespoons corn syrup for the chocolate.



Recipe



CAKE
-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 pastry shell.
-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.
-Can also serve room temperature.

FUDGE SAUCE
-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 above except substitute brown sugar for granulated sugar and 2 tablespoons corn syrup for the chocolate.