Monday, November 2, 2009
These tasty little childhood treats, the chocolate cakes with a marshmallowy center, were a homemade favorite among my siblings, a "knock-off" of a Drake's snack found in the northeastern part of the U.S. My brother and I were just talking the other day about them, and he thought his oldest daughter would just love them. I found my mother's recipe, and noted (with just a little gastronomical snobbery) that the filling consisted of shortening, powdered sugar and marshmallow creme. I thought I might be able to improve on that, and with the help of Epicurious.com, was able to do just that. My brother declared them the snack cake he always remembered, and my niece was in heaven. Success (even if they were a pain in the neck to photograph!)
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup unsweetened cocoa powder
2 cups flour
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
Filling (recipe follows)
Preheat oven to 425 F.
Thoroughly mix the shortening, egg, sugar and vanilla.
In a separate bowl, combine flour, baking soda, baking powder and salt. Add to wet mixture. Mix in milk. Batter should be very thick.
Place rounded tablespoonfuls of batter 3 inches apart on parchment-lined baking sheets. Bake 7 - 8 minutes. Let cool on baking pan for 5 minutes, then remove to rack and cool thoroughly.
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon pure vanilla extract
Combine filling ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until filling is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled.
Mound filling on flat side of cake; cover with a second cake.
I refrigerated the finished devil dogs, which helped to set up the filling. Make sure to place waxed paper between layers of devil dogs.