One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".

Monday, November 2, 2009

Devil Dogs

I always wondered where the name for these treats came from... until I tried to photograph them!  As you can see, I had a "devil of a time" trying to move them from one part of the plate to the other without getting crumbs and the deliciously sticky filling all over!

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, 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!)

Devil Dogs

1/2 cup shortening (I haven't experimented with substituting butter, but I will next time)
1 egg
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.


Cathy said...

These Dogs look oh, so good, and your photo has certainly made my mouth water. Love the combo of a dark chocolate cookie and creamy vanilla filling.

La Table De Nana said...

Are they like whoopie pies Lori? They look perfect!

Linda said...

They look wonderful Lori...better than the hot dog shaped ones we ate as kids and I bet yours tasted so much better!
They look delicious!
L xo

Natasha in Oz said...

Oh dear... all that ooey gooey chocolaty goodness...Why do I always feel hungry when I come to visit you??!!
Best wishes always, NM.

Thibeault's Table said...

I'm not familiar with Devil Dogs. Look what I've been missing. They look delicious.

Federica Simoni said...

sono favolosi!!! deliziosi! buonissimi!

The Fajdich Times said...

They look wonderful! I am going to have to try these:)

Cucinista said...

Mmm, mmm, MMM -- those are the devil tempting me to eat eat eat!

Tiffiny Felix said...

I saw this on Photograzing, and, yum! My kids are going to love these!! Thanks for the recipe!

Margie said...

My husband would love it if I could make these! When you try it with butter can you let us know how it turned out. I am not in the states and can't get shortening.
Thanks :)

Lori (All That Splatters) said...

Jim and Margie, I'll definitely let you know how they turn out with the butter!! Thanks for visiting All That Splatters.

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