This Chocolate Funny Cake recipe is a Pennsylvania Dutch classic treat!

Pennsylvania Dutch Chocolate Funny Cake

Pennsylvania Dutch Chocolate Funny Cake

Author: J Jennifer/BeyondTheButter/Grammy’s recipes

Prep Time: 30 minutes Cook Time: 40-50 minutes Yield: 2, 9" Chocolate Funny Cakes

This Chocolate Funny Cake recipe is a Pennsylvania Dutch classic treat! It has a vanilla cake top with a layer of thick ooey-gooey chocolate, and it's all baked in a homemade buttery, flaky pie crust. It's perfect to have any time of the year. Makes 2, 9" deep dish pies.
Bake at 375°


Pie crust (makes 2, 9" deep dish pie crusts)
2 cups all-purpose flour
1 teaspoon salt
6 tablespoons unsalted butter, cold and cut into small cubes
1/2 cup vegetable, cold and cut into cubes
4-6 tablespoons Ice Cold Water (or until your pie dough can form a ball and is no longer crumbly)

Cake layer

2 cups all-purpose flour
2 teaspoons baking powder
2 cups granulated sugar
1/2 cup vegetable shortening
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup whole milk
Chocolate layer
1 cup granulated sugar
1/3 cup Unsweetened cocoa powder
1 cup boiling water
1/2 teaspoon pure vanilla extract

Pie crust

  1. In a large mixing bowl and using a pastry blender (or two forks), mix together the all-purpose flour, salt, cold cubed butter, and cold vegetable shortening until you have small pea-size pieces. Some larger pea-size pieces are fine too! You can use a knife to clear out the pastry blender if it gets clogged as you mix everything together.
  2. Add in the ice cold water 1 tablespoon (tbsp) at a time, using a spatula or your hands until you can form a ball and it is no longer crumbly. If there are any crumbly bits, just add the tiniest bit of water so they blend in with the rest of the dough.
  3. After forming the ball of pie dough, place it on a lightly floured, clean surface and divide it in half using a pastry cutter. Pat each half into a 1″-1 1/2″ thick disc, then double wrap tightly in plastic wrap and place them in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour.

Cake layer

  1. In a medium bowl, whisk together the all-purpose flour and baking powder. Set dry mixture aside.
  2. Using a hand-held mixer or stand mixer fitted with a paddle attachment on medium-high speed, cream the granulated sugar and vegetable shortening together until blended. Add in the eggs and vanilla extract and mix until combined.
  3. Reduce the mixer speed to low and alternate between adding the dry mixture and milk. Mix until just combined, then set aside.

Chocolate layer

  1. In a medium bowl, whisk together the granulated sugar and unsweetened cocoa powder.
  2. Slowly pour in the boiling water and add in the vanilla extract. Stir continuously until unsweetened cocoa powder is fully dissolved.
  3. Divide and pour the cake batter into the 2 unbaked 9" pie crusts, then divide and pour the chocolate layer over top of each. The chocolate layer sinks to the bottom during baking which then forms the thick chocolatey layer on the bottom. It also gives the top of your funny cake a nice chocolate swirl on top!

To make the transfer to oven less messy, place the pie pans on a baking sheet before filling with any batter or pouring liquid on top. Place the funny cakes in the oven and bake for 40-50 minutes or until a toothpick inserted in the center of the cakes comes out clean. Remove from oven and allow to cool completely before serving.

Also delicious if served warm with a scoop of vanilla ice cream!