Devil Dog Dilemma

Our family has had many a conversation about the recent unavailability of Devil Dogs (first sold in 1923).   We've all shared childhood memories of this icon of snacking time.  Suddenly when they're no longer available we're all craving them like crazy.  Some people miss the Twinkies but this group's majority voted the devil food cakes king.

This"knock-off" recipe comes to me from Sue Dickson who brought a plateful of these delectables to my granddaughter's birthday party.  After eating one.... or maybe two, my husband pulled me aside to rave about the taste and Sue graciously shared the recipe.

            The first person we needed to pass this onto was niece Julie

(who shares a fondness for this snack food with her Uncle Jud)

 

We used this baking pan, and although not the correct shape, it served the purpose nicely.

 These were baked up and personally delivered

 today by Julie's mom, Cindy.

Thank you!

The recipe--- originally comes from Wilton

1/2 cup (1 stick) butter softened

1 cup firmly packed brown sugar

1 egg

1 teaspoon vanilla extract

2 cups all purpose flour

1/3 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

preheat oven to 350

lightly spray pie pan with nonstick cooking spray

In large bowl, beat butter and sugar on medium speed about 3 minutes

Add egg and vanilla, beat until will combined

Second bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.

Add half the dry ingredients into the butter mixture and beat on low speed.

When all ingredients are combined, stop mixture and add buttermilk.

Beat on low until all ingredients combined.

Add remaining dry ingredients and mix until all ingredients combined.

Spoon two tablespoons of mixture into pie pan cavities, spread batter to edges, cavity should be about 2/3 full

Bake 8-10 minutes, allow to cool 10 minutes before removing pies.

Makes 12 pies,  24 cakes total.

MIx a can of whipped buttercreme frosting with about 1 cup of a marshmallow creme for the filling.

an alternate FILLING I found on the internet:

1/8 Tsp. salt
2 Tsp. boiling water
1 C. shortening
2 C. marshmallow creme (7-oz jar)
½ Tsp. vanilla
½ C. powdered sugar 
 Mix the shortening, vanilla, marshmallow creme and powdered sugar in a bowl, set aside.  In a separate small bowl pour about 2 teaspoons of boiling water and dissolve the salt (1/8 teaspoon).  Mix the dissolved salt mixture together with the filling mixture than beat it using an electric mixture on high speed. Stop until the filling turns fluffy and smooth.  Spread the filling on one of the cakes then  put another cake on top of the filling.

 Yummy....they didn't last long.

  Brings back such sweet memories!

This tiara shaped mold pan would work nicely!