Innkeeper Pie

Ingredients

• ⅔ cup + ¾ cup sugar, divided
• ⅓ cup Hershey's cocoa
• 1 cup water
• ⅓ cup butter or margarine
• 2½ tsp vanilla extract, divided
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¼ cup shortening
• ½ cup milk
• 1 egg
• ½ cup chopped nuts

Pastry crust

• 1⅓ cups all-purpose flour
• ½ tsp salt
• ⅛ tsp baking powder
• ½ cup shortening
• 3 tbsp cold water

Sweetened whipped cream

• 1 cup (½ pint) cold whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Procedures

1. Prepare pastry crust.
2. Heat oven to 350°F.
3. In medium saucepan, stir together ⅔ cup sugar and cocoa; stir in water.
4. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute.
5. Remove from heat; add butter and 1½ teaspoons vanilla, stirring until butter is melted.
6. Set aside.
7. In small bowl, stir together flour, remaining ¾ cup sugar, baking powder and salt; add shortening, milk and remaining 1 teaspoon vanilla.
8. Beat on medium speed of electric mixer 2 minutes.
9. Add egg; beat 2 minutes.
10. Spoon batter into prepared crust.
11. Stir chocolate mixture; gently pour over batter.
12. Sprinkle nuts over top.
13. Bake 55 to 60 minutes or until wooden pick inserted in cake portion comes out clean.
14. Cool slightly; serve warm with sweetened whipped cream.

Pastry crust

1. In medium bowl, stir together flour, salt and baking powder.
2. Cut in shortening until pieces are size of small peas; sprinkle in water, tossing with fork until all flour is moistened.
3. Roll dough into circle about ⅛ inch thick.
4. Fit into 9-inch pie plate; flute edge.

Sweetened whipped cream

1. In small bowl, combine cold whipping cream, sugar and vanilla extract
2. Beat until stiff.