By Blythe
Early November always reminds me of Devil Dogs.
My father's birthday is at the beginning of the month, and when I was growing up we would celebrate with a full-size Devil Dog Cake. The individual versions were also a favorite treat with friends and family. These devil dogs were so popular in fact that my mom would send them as birthday care packages to our close family friend's sons when they went away to college. I remember seeing the thank-you notes and reading how they had to be hidden from roommates and other kids in the dorm.
Just prying open the plastic lid on the Marshmallow Fluff now brings back fond memories of the weather turning colder and the anticipation of biting into one of these chocolatey marshmallow-frosted confections. Having tried other versions of devil dogs and whoopie pies since then, what always brings me back to this recipe is the filling. The blend of shortening and marshmallow pairs perfectly with the texture of the chocolate cake. I consider Fluff to be the secret ingredient. And now that I work at Lake Champlain Chocolates, I'm proud to incorporate our baking cocoa into the recipe. They came out so chocolatey this time, one of my coworkers asked if I used the 70% New World Drinking Chocolate to make them!
Who can argue with a little cake that fits in your palm? In my mind, they are the stuff of legend!
Cakes
2 c flour
1/2 tsp salt
1 1/4 tsp baking soda
3/4 c Lake Champlain Chocolates Unsweetened Cocoa Powder
3/4 c shortening
1 c sugar
1 egg
1 c milk
1 tsp vanilla
Filling
3/4 c shortening
3/4 c confectioners sugar
6 tbsp Marshmallow Fluff
1 tsp vanilla
Whisk together flour, salt, baking soda and cocoa in a large bowl. Separately, beat together shortening, sugar and egg. In a small bowl, combine milk and vanilla. Add half of the shortening mixture to the dry ingredients, followed by the milk mixture and then the remaining shortening, mixing well after each addition.
On cookie sheets lined with parchment paper drop tablespoons of batter about two inches apart, making sure there are an even number of cakes to pair later. Even out slightly with the back of a spoon.
Bake 400º for 8-10 minutes. Allow to cool completely before frosting.
To make the filling, beat together the shortening and Confectioner’s sugar. Add Fluff and vanilla, mix until well-combined.
Makes about 12 individual cakes.
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