Homemade Devil Dogs

If you’ve been searching for a nostalgic treat that brings back childhood memories, look no further than homemade Devil Dogs. These delightful chocolate cake sandwiches filled with creamy Ermine buttercream are a perfect combination of soft, fluffy cake and rich, smooth filling. Here’s how you can make them at home.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon instant espresso powder (optional)
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup milk, room temperature

For the Ermine Butter Cream Filling:

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 1/2 cup unsalted butter
• 1/2 cup shortening
• 1 teaspoon vanilla extract

Directions:

Preparing the Cake:

1. Preheat the Oven: Heat your oven to 425°F (220°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, instant espresso powder (if using), and salt. Set aside.
3. Cream Butter and Sugar: In another bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Beat in the egg and vanilla extract.
4. Combine Ingredients: Gradually add the dry ingredients and milk to the butter mixture, alternating between the dry ingredients and milk, starting and ending with the dry ingredients.
5. Pipe the Batter: Spoon the batter into a zippered plastic bag, snip off a 1/2-inch corner, and pipe 3-inch logs onto the prepared baking sheets.
6. Bake: Bake for 8 minutes or until the cakes are set. Allow them to cool on wire racks.

Preparing the Ermine Butter Cream Filling:

1. Cook the Flour Mixture: In a saucepan over medium-low heat, whisk together the flour, milk, and salt until smooth. Cook until the mixture forms a thick paste. Remove from heat and cool slightly.
2. Beat in Sugar: Once the paste has cooled slightly, beat in the powdered sugar until smooth.
3. Cream Butter and Shortening: In another bowl, cream together the butter and shortening. Add the vanilla extract and the cooled flour mixture. Beat until the filling is light and fluffy.

Assembling the Devil Dogs:

1. Spread the Filling: Spread a generous amount of the Ermine butter cream filling on the flat side of half the cakes.
2. Top with Remaining Cakes: Top with the remaining cakes to form sandwiches.

Additional Information:

• Prep Time: 20 minutes
• Cooking Time: 8 minutes
• Total Time: 28 minutes
• Calories: Approximately 300 kcal per serving
• Servings: 12 servings

Enjoy Your Homemade Devil Dogs!

These homemade Devil Dogs are sure to be a hit with family and friends. The combination of rich chocolate cake and smooth, creamy filling is irresistible. Perfect for parties, gatherings, or just a special treat, these Devil Dogs will surely become a favorite in your baking repertoire. Enjoy baking and indulging in these delightful treats!

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