Post by grammydebbie on Aug 12, 2020 14:34:36 GMT -6
Crust:
3 cups all-purpose flour
1 teaspoon salt
1/2 cup cold shortening, cubed
1/2 cup cold butter, cubed
6 to 8 Tablespoons ice water
Cake:
1/2 cup shortening
2 cups sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
Chocolate Layer:
1 cup sugar
1/3 cup baking cocoa
1 cup boiling water
1/2 teaspoon vanilla
1. In a large bowl, mix flour and salt, cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough comes together when pressed. Divide dough in half. Shape each into a disk. Wrap and refrigerate for one hour or overnight.
2. On a lightly-floured surface, roll half of the dough into a circle, transfer to a 9-inch deep-dish pie pan. Trim crust to 1/2 in beyond rim of place and flute edges. Repeat with remaining dough. Refrigerate at least 30 minutes.
3. Meanwhile, preheat oven to 375 degrees. In a large bowl, beat shortening and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder together, add to creamed mixture alternately with milk, beating well after each addition. Divide batter between pie plates.
4. For chocolate layer, in a small bowl, combine sugar and cocoa. Whisk in boiling water and vanilla until sugar is dissolved. Pour over cake layers.
5. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely on wire rack.
3 cups all-purpose flour
1 teaspoon salt
1/2 cup cold shortening, cubed
1/2 cup cold butter, cubed
6 to 8 Tablespoons ice water
Cake:
1/2 cup shortening
2 cups sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
Chocolate Layer:
1 cup sugar
1/3 cup baking cocoa
1 cup boiling water
1/2 teaspoon vanilla
1. In a large bowl, mix flour and salt, cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough comes together when pressed. Divide dough in half. Shape each into a disk. Wrap and refrigerate for one hour or overnight.
2. On a lightly-floured surface, roll half of the dough into a circle, transfer to a 9-inch deep-dish pie pan. Trim crust to 1/2 in beyond rim of place and flute edges. Repeat with remaining dough. Refrigerate at least 30 minutes.
3. Meanwhile, preheat oven to 375 degrees. In a large bowl, beat shortening and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder together, add to creamed mixture alternately with milk, beating well after each addition. Divide batter between pie plates.
4. For chocolate layer, in a small bowl, combine sugar and cocoa. Whisk in boiling water and vanilla until sugar is dissolved. Pour over cake layers.
5. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely on wire rack.