Ingredients
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
Directions
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.
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