What could be more Pennsylvania Dutch (Funny Cake) than a chocolate cake with fluffy vanilla and buttery pie crust layers? This specialty treat was created for all those occasions where you want to make your family happy—from birthdays, church functions, or just about any get-together!
Funny Cake: What Is It?
“It’s like a regular cake but with an extra layer of chocolate!” This response is the most common answer we get when people ask me about “funny cakes.” Do you know those delicious, moist vanilla-flavored desserts that have been baking for hours in your oven before you add more batter on top then stick it back into another pan set over low heat where all goes Delightful Crust (TM)? Well if this doesn’t sound appetizing enough already… wait until we take off its outer shell and reveal what lies beneath Sweet.
The Amish are well-known for their cakes and pies, but did you know there’s a chance the “funny” comes from how these recipes contain both cake AND pie together? It also sinks to the bottom during baking. Whether or not this makes anything funny will depend on your personal taste!
How To Make Funny Cake
Preparing The Pie Crust
The homemade buttery, flaky pie crust is the key to this chocolate funny cake recipe. If you’re going for store-bought dough instead of making your own though there are some things that need attention before baking as well: make sure all ingredients include water/ice cold! The solid fats -butter & vegetable shortening-, will be able to retain their integrity better if they stay at room temperature rather than being chilled down too much during preparation time; also remember not to exceed recommended quantities per package guidelines or else.
Now that you have the pie dough made, it’s time to wrap them up in plastic and put them into your refrigerator. Make sure they stay there for at least an hour before using so as not to change their temperature!
Making The Vanilla Layer
Mix together the all-purpose flour and baking powder in a mixing bowl. Add sugar, shortening, or butter until mixture resembles fine crumbs with no larger pieces of browned vegetable oil visible on top; Reserve four tbsp for use as an egg wash during the final stage (more about that later). Using your hands mix gently just enough so that everything is combined evenly without overworking it because this will result in tough gluten! Set aside one cupful per pie shell recipe you are preparing ahead of time before proceeding any further – You’ll add these wet ingredients next after having mixed thoroughly at least three more times but don’t forget they must be kept chilly low.
The Chocolate Surface
You’ll need an empty cake pan, some chocolate chips (for the bottom layer), and pie filling. This is super easy to make! First, start by making your regular vanilla or red velvet cakes as you normally would but instead of adding them onto plates for serving just put about 1/4 cup worth into each hole that will eventually become part of this crazy concoction called “funny” Cake. Once those ingredients have been combined well heat up whatever cooking utensil was used so it’s hot when we add our next step which happens before anything else; pouring equal parts liquid cold creamed cow.
FULL RECIPE
For The Pie Crust
- all-purpose flour
- Salt
- Butter
- enough water
- wax paper aluminum foil
Chocolate Layer
- granulated sugar
- cocoa powder in a bowl
- vanilla extract for flavor
- Boiling water
For Cake Batter
- Flour
- baking powder
- Sugar
- Eggs
- vanilla extract
- milk
Instructions for pie crust
- In a large mixing bowl and using two forks or pastry blender mix together flour with salt until small pea-size pieces are formed.
- Add butter (and other cold ingredients), 1 Tbsp at a time adding just enough water so that it can form into balls without being too moist/dense on hands when handling directly from mixer spoon without any additional smoothing outdone by a knife in between strokes if needed because sometimes this happens! Be careful not overhandle though else dough may become tough instead of light & flaky like planned.”
- In a mixing bowl mix together flour, yeast, and water until combined. Make sure there are no large grains of salt or butter remaining in the mixture from previous uses because this will cause clumps when rolled out later on! Add more milk if needed to bring it back down accordingly; set aside for 10 minutes while you get ready next steps instructions below
Instructions for cake batter
- Beat the soft butter and granulated sugar until creamy.
- Add in egg extract, then mix again with salt baking powder for just enough thorough mixing to create a cohesive dough-like consistency without overworking it by hand – about five minutes should do it! add more flour if needed until you have achieved this result; remember not all liquids give off equal measures so start out using ⅓ cup of each at first (sucrose/milk)and work your way up from there accordingly depending on how thick or thin desired uber tasty treats will be once completed.
Instructions for chocolate fudge
- Mix together sugar and cocoa powder in a saucepan.
- Gradually add hot water while constantly stirring until combined – be careful not to burn through!
- Once smooth, remove from heat then pour into container of choice before letting cool completely (I like using glass jars).
- Cap tightly with lid once cooled so that it stays fresh longer
Assembling All Ingredients For Funny Cake
Put the vanilla cake batter in a pie crust and top with chocolate sauce. Put back for about 40 minutes until done baking!
More Tips
- Cream properly: The cream of choice for many recipes is the butter-sugar blend. Caking what looks like whipped frosting on top will give your cake an additional boost in volume that can’t be beaten! To achieve this beautiful finish use real ingredients such as milk or evaporated cane juice instead of syrup which has no purpose besides making things sweet-tasting but doesn’t provide any nutritional value whatsoever
- Scoop the white batter: One of our favorite parts about this cake is getting to pour chocolate over it. You’ll be making a very loose sauce-like consistency, so don’t worry if some runs down into cracks in between your layer! Just make sure that when you put on top or wrap up any exposed sides with glad wraps/ aluminum foil – as well as keeping them covered while baking because otherwise, they’ll get too brown before being finished they are done.
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