For Memorial Day my husband and I were invited to my friend and neighbor’s house for a barbecue. His brother and sister were visiting and we hadn’t seen them for a few years, so it was a nice get together for us all. I usually like to bring a few things but they didn’t want me to do any work until I suggested making some dessert. Who can say no to Devil Dogs and Fauxtess Cupcakes. Yes, I made them again.
There are plenty of copy-cat recipes for Devil Dogs on the internet but I haven’t tried them because I get so many protests from my husband, family and friends that have tasted this recipe. Although I’m not partial to the filling, this recipe is a hit with everyone that’s tried it.
Homemade Devil Dogs
Yield: 15 – 18 cake sandwiches Cook Time: 12 – 14 minutes
- 2 cups all-purpose flour
- 1 cup packed light-brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 6 tablespoons unsalted butter, melted
- 1 cup milk
- 2 1/2 tablespoons flour
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Step 1: For the cakes: Pre-heat oven to 350 degrees. Line two cookie sheets with parchment paper.
Step 2: Whisk together the first five ingredients for the cake to combine. Stir in the remaining three ingredients until moistened.
Step 3: Transfer the mixture into a large Ziploc plastic bag. Cut a 1/2 inch from the corner of the bag. Pipe 3 1/2 by 1 inch logs, about 2 inches apart on the cookie sheets. There should be approximately 12 per cookie sheet. Bake 12 – 14 minutes. The cakes should be firm to the touch. Cool on wire racks.
Step 4: For the filling: In a medium saucepan, begin heating milk over medium heat. Whisk in the flour. Continue cooking over medium heat until thickened for about 5 minutes. Be sure to whisk often while cooking. Cool mixture in a bowl.
Step 5: Using a hand mixer, cream the butter and sugar together in a bowl until fluffy. Add the vanilla and milk mixture and beat until smooth.
Step 6: Pair together like sized cakes. Using a spatula, spread about 2 – 3 tablespoons of the filling on the flat side of one of the paired cakes and top with the second cake, flat side down. Repeat with remaining cakes.