Devil Dogs.

Colleen & Chris will tell you t hese are fabulous! Some people call them Whoopie Pies, but when my mother came across this recipe years ago they were known as Home Made Devil Dogs and when you taste the filling you'll know why! My favorite way to eat them is frozen! I have even used this same recipe as a cake and it was devoured! You may even want to double the recipe. Just sayin'...

 

 

Ingredients:

 

2 cups all-purpose flour

1/2 cup unsweetened cocoa

1 1/2 teaspoons baking soda

1/4 teaspoons salt

1 cup milk

1 stick butter, softened

1/2 cup sugar

1/2 teaspoon vanilla

 

 

 

 

 

 

 

 

 

1. Preheat oven to 425*. Prepare a large baking sheet.

2. Sift together dry ingredients.

3. In a separate bowl, cream butter and sugar with an electric mixer.

4. Add egg and vanilla and blend unti combined.

5. Add milk alternating with dry ingredients into the butter mixture. Beat until smooth.

4. Drop by heaping Tablespoons (or even ice cream scoop size if you want larger cakes) onto prepared baking sheet. Bake for 7 minutes or until firm.

5. While these are baking, prepare the filling:

 

Ingredients for French Cream filling:

 

(you can halve this but I love to overfill my dogs.)

 

2 sticks butter, softened to room temperature

1 cup solid vegetable shortening such as Crisco (seriously, don't knock it!)

2 cups confectioners' sugar, sifted

12 Tablespoons all-purpose flour

1 cup warm milk

2 teaspoons vanilla extract

 

1. Cream butter and shortening with electric mixer until combined and smooth.

2. Gradually add sugar and flour.

3. Add vanilla extract and milk, beat until light and fluffy.

 

When the cakes are completely cool, split in half and fill with French Cream.

 

 

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