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Chocolate Recipe of the Week : Devil Dogs

Posted on November 12, 2009 2:35 PM by Admin

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.


Comments

November 12. 2009 22:57

I accidentally rated this 3 stars but I meant to rate it 5 stars!  They are so good and you really should try making them!

Electra Peckham United States

November 13. 2009 11:11

These Devil Dogs look exactly like the "Whoopee Pies" that my mother used to make for my family.  She would make a large batch, wrap them individually and then freeze them.  We would take them out ice-cold and eat them immediately. They were delicious. Great memory. Thanks.

Barb Mercure United States

November 14. 2009 00:02

nice share and website..thanks for the tips.

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November 24. 2009 08:07

Now I really feel to taste this devil dog. Because this the first time I am hearing about this cake.Thanks for sharing the information about how to prepare it.So for my next bithday definetly I will enjoy with home made devil dog.

Good Will United States

November 26. 2009 03:54

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uberVU - social comments

November 28. 2009 21:33

Wow, this blog is definately getting bookmarked. Great Info all over the place.

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