Dutch Mocha Cake Pie
9-inch unbaked pie shell*
1 cup sugar
1/4 cup cocoa
1 tablespoon instant coffee
1/3 cup water
1 1/4 teaspoons vanilla extract
1 cup all-purpose flour, sifted
1 1/4 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1/2 cup whole pecans
Combine 1/4 cup sugar, cocoa, coffee, water and 1/2 teaspoon vanilla extract; set aside. Cream shortening, 3/4 cup sugar, 3/4 teaspoon vanilla extract; beat in 1 egg. Sift together flour, Clabber Girl Baking Powder and salt. Add flour mixture to creamed mixture alternately with milk. Beat until blended. Pour cocoa mixture into pie shell. Without blending, spoon batter on top of cocoa mixture.
Arrange pecans on top.
Bake at 375 degrees F for 40 minutes, or until firm. Cool. Serve with whipped cream.
From the Clabber Girl Recipe Book
“RECIPES TO WARM THE HEART”
Originally printed in the 1985 “Clabber Girl Recipe Book”