Magazine

Yes, that's a pie baked inside a cake and frosted. The German chocolate cake, Kern's Kitchen's Derby pie and the bourbon frosting are the Triple Crown of taste in this dessert. 

Ingredients:

1 Kern’s Kitchen Derby Pie 

1 cake mix of any kind (chocolate, German Chocolate or yellow recommended) 

1 springform pan

Bourbon vanilla buttercream frosting:

1 stick butter

¹/³ cup Crisco 

1 stiff beaten egg white

3 to 5 cups of powdered sugar 

1 tsp. vanilla 

1 pinch of salt 

¼ cup of bourbon

Preheat oven to 350 F. Make the cake mix according to box instructions, then pour half in the bottom of the pan. Add the Derby Pie (straight from the freezer is fine). Spread the rest of the cake batter on top of the pie, letting it run over the sides. Bake 35 to 45 minutes or until a fork inserted into the top comes out clean. Let it cool, then frost it. The Piecaken will disappear in less than an hour in the Louisville Magazine kitchen.

This recipe appeared in the Derby issue of Louisville Magazine. To subscribe to Louisville Magazine, click here. 

Cover Image: Gail Kamenish