Description
A nostalgic Pennsylvania Dutch classic featuring a buttery pie crust filled with a fudgy chocolate layer that magically bakes beneath a soft vanilla cake topped with melty mini chocolate chips.
Ingredients
Units
Scale
- 1/2 cup white sugar
- 1/4 cup (1/2 stick) butter, softened
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup sugar (for chocolate layer)
- 1/4 cup baking cocoa
- 1/3 cup hot water
- 1/4 teaspoon vanilla extract (for chocolate layer)
- Pie pastry for 1 crust
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Place pie pastry into a 9-inch pie pan.
- In a mixing bowl, cream together butter and sugar. Add egg and vanilla, then mix in flour, baking powder, and milk until smooth.
- In another bowl, combine sugar, cocoa, hot water, and vanilla for the chocolate layer. Stir until fully blended.
- Pour chocolate mixture into unbaked pie crust and spread evenly.
- Spoon cake batter gently over the chocolate layer without mixing.
- Sprinkle mini chocolate chips evenly over the top.
- Bake for 40–45 minutes until the top is golden and set.
- Cool completely before slicing to reveal the layers.
- Serve warm or at room temperature, optionally with whipped cream or ice cream.
Notes
- Cool completely before slicing to maintain clean layers.
- Add a pinch of espresso powder to the chocolate layer for deeper flavor.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Reheat slices briefly in the microwave for a just-baked taste.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg