Description
Homemade Devil Dogs offer a divine fusion of rich chocolate and creamy buttercream, all wrapped up in a nostalgic, indulgent treat. Perfect for an afternoon snack or a special dessert, these little delights promise to transport your taste buds to a world of comforting flavors and textures.
Ingredients
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
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
Instructions
Heat oven to 425°F. Line baking sheets with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking soda, espresso powder, and salt; set aside.
In another bowl, cream butter and sugar until fluffy, about 5 minutes. Beat in egg and vanilla. Alternately add dry ingredients and milk, starting and ending with dry ingredients.
Spoon batter into a zippered plastic bag, snip off a 1/2-inch corner, and pipe into 3-inch logs on prepared sheets.
Bake for 8 minutes or until set. Cool on racks.
For the filling: In a saucepan over medium-low, whisk flour, milk, and salt until smooth. Cook until it forms a thick paste. Cool slightly before beating in powdered sugar until smooth.
In another bowl, cream butter and shortening, add vanilla, and the cooled flour mixture. Beat until light and fluffy.
Assemble by spreading filling on flat sides of half the cakes and topping with the remaining cakes.
- Cook Time: 8 minutes