Devil Dog Cakes
Servings 15 people
These Devil Dog Cakes are the homemade version of everyone's favorite store-bought treat! Made right at home with pantry staple ingredients!
Ingredients
Cakes
- 2 cups all-purpose flour spooned and leveled
- ½ cup Dutch-processed cocoa powder
- 1 tesapoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 2 ounces semi-sweet baking chocolate melted and cooled
- 1 cup granulated sugar
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk room temperature
- ½ cup sour cream
Filling
- ½ cup unsalted butter softened
- ½ cup vegetable shortening
- 3 cups powdered sugar
- 3 cups marshmallow fluff
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream optional
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Make a well and set it aside.2 cups all-purpose flour, ½ cup Dutch-processed cocoa powder, 1 tesapoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate medium bowl, whisk together the melted butter and chocolate until smooth. Lastly, whisk in the milk and sour cream.½ cup unsalted butter, 2 ounces semi-sweet baking chocolate
- Then whisk in the sugar, egg yolk, and vanilla extract until fully incorporated.1 cup granulated sugar, 1 large egg yolk, 2 teaspoons vanilla extract
- Whisk in the milk and sour cream until fully combined.½ cup whole milk, ½ cup sour cream
- Pour the wet ingredients into the well of the dry ingredients and use a rubber spatula to fold the ingredients together until combined. The batter will be thick.
- Fill a pastry bag fitted with a 1A piping tip with the batter and pipe into 1-inch by 3-inch long flat ovals about ¼ to ½-inch thick. Pipe the batter 3 inches apart since it will spread a fair amount during baking. This recipe should make 15 to 18 Devil Dogs, so you should have 30 to 36 cakes total. You may need more than 2 baking sheets depending on the size of the sheets you use.
- Bake the cakes one sheet at a time on the center rack for 8 to 12 minutes, rotating the baking sheet halfway through. The cakes are done when the tops are no longer sticky and spring back slightly when touched.
- Allow the cakes to cool completely on the baking sheet on a wire rack and bake off the other sheet.
- While the cakes are baking, prepare the filling by creaming together the butter and shortening with an electric mixer. Add in the powdered sugar, fluff, and vanilla and mix on low speed until the sugar has combined, then increase the speed to high and whip for 2 minutes. If you choose to add the heavy cream (which I highly recommend) add it in before turning up the speed.½ cup unsalted butter, ½ cup vegetable shortening, 3 cups powdered sugar, 3 cups marshmallow fluff, 1 teaspoon vanilla extract, 2 tablespoons heavy cream
- Transfer the filling to a pastry frosting bag fitted with a large piping tip and pipe filling onto half the cooled cakes abd top with the other half of the cakes.
Notes
- Store in an air-tight container at room temperature for up to 1 day. These can also be individually wrapped in plastic wrap and stored in a freezer bag and frozen for up to 3 months.
- 1/4 cup of chocolate chips can be used in place of baking chocolate but baking chocolate is preferred.
- Plain Greek yogurt can be substituted for sour cream.
Nutrition
Calories: 515kcal | Carbohydrates: 76g | Protein: 3g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 129mg | Potassium: 119mg | Fiber: 2g | Sugar: 55g | Vitamin A: 502IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Find it online: www.sugarandsoul.co/devil-dog-cakes-from-scratch/