- 2 cups sugar, divided
- 1/2 cup baking cocoa
- 1 1/2 cups milk, divided
- 2 (9 inch) unbaked pastry shells
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons shortening
- 1 teaspoon vanilla extract
- Whipped cream
- In a small saucepan, combine 1 cup of sugar and cocoa. Blend in 1/2 cup milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, about 2 minutes. Pour into unbaked pastry shells, tipping to coat the pastry halfway up the sides; set aside. In a mixing bowl, combine flour, baking powder, salt and remaining sugar. Add egg, shortening, vanilla and remaining milk; beat until smooth. Starting at the edge, spoon batter into the pastry shells, completely covering the chocolate. Bake at 350 degrees F for 40 minutes or until a toothpick inserted near the center comes out clean. Serve warm or chilled with whipped cream if desired.