Devil Dogs

DEVIL DOGS



Devil Dogs image

Chocolate cake with cream filling.

Recipe From allrecipes.com

Provided by Corinne

Categories     Desserts     Cookies     Filled Cookie Recipes

Yield 6

Number Of Ingredients: 15

½ cup butter
1 cup white sugar
1 egg
2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 cup milk
½ cup unsweetened cocoa powder
½ teaspoon salt
1 teaspoon vanilla extract
½ cup milk
2 ½ tablespoons all-purpose flour
½ cup white sugar
½ cup shortening
½ teaspoon vanilla extract
Calories705.8 calories
Carbohydrate91.3 g
Cholesterol76.6 mg
Fat35.9 g
Fiber3.6 g
Protein9.3 g
SaturatedFat15.7 g
Sodium697.2 mg
Sugar53.3 g

Steps:

  • Cream together butter and 1 cup sugar, add egg. Sift together 2 cups flour, cocoa, soda, 1/2 teaspoon salt and baking powder. Add vanilla and milk.
  • Drop by tablespoon full onto ungreased cookie sheet and bake 7-8 minutes at 425 degrees F (220 degrees C). Cool completely and make sandwiches using following filling.
  • To Make Filling: Combine 2 1/2 tablespoons flour and 1/2 cup milk and cook until it turns to thick paste. Cool completely.
  • Cream together the 1/2 cup sugar, 1/4 teaspoon salt, 1/2 cup shortening, and 1/2 teaspoon vanilla. Add cooled paste and beat until fluffy. (This will take awhile and if your paste is not completely cooled it will look curdled. ) I usually double this recipe for the filling.


DEVIL DOGS



DEVIL DOGS image

Recipe From epicurious.com

Categories     Cookies     Chocolate

Number Of Ingredients: 17

Cookie:
2 cups flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup shortening
1 cup milk
1 tsp. vanilla
1 egg
Filling:
2/3 cup shortening
1/3 cup evaporated milk
1/2 cup sugar
1/4 tsp. salt
1 tsp. vanilla

Steps:

  • Sift together flour, sugar, cocoa powder, salt, baking powder, and baking soda into large mixing bowl. Add shortening, milk, vanilla, and egg. Blend well. Drop by teaspoonful onto greased cookie sheet. Bake at 425 for 5-7 minutes. While cookies are baking add all ingredients for filling to a medium mixing bowl. Beat filling ingredients for 5 minutes at medium speed. When cookies are done cooking, let cool. Slice in half and fill with cream mixture.


DEVIL DOG CAKE



Devil Dog Cake image

Recipe From epicurious.com

Provided by Ian Knauer

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Kid-Friendly     Birthday     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings with leftovers

Number Of Ingredients: 16

For cake
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process) plus additional for dusting
1 1/4 teaspoons baking soda
3/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/3 cups water
For frosting
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon pure vanilla extract

Steps:

  • Make cake:
  • Preheat oven to 350°F with rack in middle. Butter and flour an 8-inch square cake pan (2 inches deep).
  • Whisk together flour, cocoa powder, baking soda, and salt.
  • Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla. Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
  • Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool in pan on a rack 1 hour. Transfer cake to a cake plate.
  • Make frosting:
  • Combine frosting 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 frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Mound frosting on top of cake. Dust with additional cocoa powder.


DEVIL DOG CAKE



Devil Dog Cake image

This cake was inspired by Devil Dogs, the bone-shaped chocolate cakes with irresistible white goo sandwiched between their layers. I haven't tried these, but they remind me of those Hostess Suzy Q cakes that many of us loved as kids. OK, I still love them! A variation of this recipe would be to cut the cake horizontally in half and sandwich the frosting inside rather than on top. Also, if a moister cake is desired, it's best to let the cake set for one day as it tends to be dry freshly cooled. See Cook's Notes at bottom!

Recipe From food.com

Provided by DuChick

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients: 14

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder, plus additional for dusting (not Dutch-process)
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/3 cups water
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon pure vanilla extract

Steps:

  • To make cake:.
  • Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch square cake pan (2 inches deep).
  • Whisk together flour, cocoa powder, baking soda, and salt.
  • Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla.
  • Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
  • Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes.
  • Cool in pan on a rack 1 hour.
  • Transfer cake to a cake plate.
  • Make frosting:.
  • Combine frosting 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 frosting is thick and fluffy, 6 to 7 minutes.
  • Remove bowl from heat and continue to beat until slightly cooled.
  • Mound frosting on top of cake.
  • Dust with additional cocoa powder.
  • Cooks' notes:.
  • • Cake, without frosting, will improve in flavor if made 1 day ahead. Cool, then keep, wrapped in plastic wrap, at room temperature. Frost cake just before serving.
  • • The egg whites in the frosting are not fully cooked. You can substitute pasteurized or reconstituted dried egg whites if salmonella is a problem in your area.


CHOCOLATE DEVIL DOGS



Chocolate Devil Dogs image

These light, fluffy treats are perfect for a nagging sweet tooth! Bake 'em up for your next bake sale, or get the kids involved and have them help prepare their own after-school snack! These are super kid-friendly.

Recipe From justapinch.com

Provided by Debi Newton

Categories     Chocolate

Time 1h

Number Of Ingredients: 15

1/2 c shortening
1/2 c cocoa powder
1 c sugar
SIFT TOGETHER
2 1/3 c flour
11/2 tsp baking soda
1/2 tsp salt
ADD
1 c milk
1/2 tsp vanilla extract
FILLING
2/3 c margarine or butter
11/2 c powdered sugar
3/4 c marshmallow cream
1/2 tsp vanilla extract

Steps:

  • 1. Preheat oven to 425. Sift together flour, baking soda and salt; set aside.
  • 2. Mix shortening, cocoa and sugar, then add mixture of flour, baking soda and salt.
  • 3. Add milk and vanilla; combine. Drop by teaspoon onto ungreased cookie sheet. Bake for 8-10 minutes; cool completely.
  • 4. Mix filling ingredients and spread between two of the cooled cakes.




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