1. Prepare Pastry Crust. Heat oven to 350°F (180°C).
2. In medium saucepan, stir together 2/3 cup sugar and cocoa; stir in water. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and 1-1/2 teaspoons vanilla, stirring until butter is melted. Set aside.
3. In small bowl, stir together flour, remaining 3/4 cup sugar, baking powder and salt; add shortening, milk and remaining 1 teaspoon vanilla. Beat on medium speed of electric mixer 2 minutes. Add egg; beat 2 minutes. Spoon batter into prepared crust. Stir chocolate mixture; gently pour over batter. Sprinkle nuts over top.
4. Bake 55 to 60 minutes or until wooden pick inserted in cake portion comes out clean. Cool slightly; serve warm with Sweetened Whipped Cream.
Makes 8 servings.
1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking powder
1/2 cup shortening
3 tablespoons cold water
In medium bowl, stir together flour, salt and baking powder. Cut in shortening until pieces are size of small peas; sprinkle in water, tossing with fork until all flour is moistened. Roll dough into circle about 1/8 inch thick. Fit into 9-inch (23 cm) pie plate; flute edge.
Sweetened Whipped Cream:
In small bowl, combine 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; beat until stiff.
Source: Hershey Chocolate
Date: August 14, 2003