Hello!

With a couple of cooler days this past weekend, it made me go digging through my recipes for something to bake.

Of course, a dessert is a must.

The one I came across is an old one, but a goodie. I remember these oval shaped cakes with the cream filling in the center at grocery stores and such. I believe they were made by Hostess.

Mom and I would go to the Hostess discount store in Chillicothe and usually we found these. They were a cake consistency of chocolate with the creamy centers that was a wonderful filling tasting of vanilla. Just walking in that store was a treat. The bakery scent was almost overwhelming, the smell of the soft breads and cakes and those little pies in the small tins was certainly my absolute favorite. We would come out of that store with a couple of bags full of goodies for under $5 and I mean those paper bags. I even continued going to that store after I was married, and my son got the same treats as I did.

Mom would buy a couple of loaves of the “day old bread” so she could make some dressing for that important Sunday dinner meal. We all loved that!

I can’t remember what those little cakes were called, but I have a recipe that is so very close to the flavor and softness of them.

Here’s the kicker, they are called “Devil Dogs.” I take it the name came from “devils food cake” and dogs were added in due to the shape of them? However I’m sure that wasn’t the name of them in the stores.

That sweet creamy filling and the chocolate cake just makes these so special. They would even make a special treat in lunch boxes, husband’s or kids.

You can either wrap these in saran wrap or put them in an airtight container. I personally prefer to put them in saran wrap, that way I can also easily freeze some for later.

Devil Dogs

Ingredients

2 cups flour

½ cup cocoa

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

1 cup shortening

1 cup sugar

1 cup milk

2 teaspoons vanilla extract

1 large egg

Directions:

Sift together the first five ingredients

Combine shortening and sugar with a mixer until light and fluffy. Slowly add milk, vanilla and egg. Mix until well blended. Slowly add the remaining ingredients until fully incorporated.

I used a large pastry bag, with a large round tip to pipe the batter into my desired shape. If you don’t have these items, shape them using a spoon, knife or spatula. They should be small ovals about 1×4 inches. Space about two inches apart because they will spread. I place them on baking sheets lined with nonstick parchment paper.

Bake for eight minutes at 375 degrees, or until they spring back when lightly touched. Cool completely then prepare the sweet vanilla cream filling.

Sweet cream filling:

Ingredients:

1 cup (2 sticks) butter at room temperature.

3 cups powdered sugar

1 cup marshmallow fluff

2 teaspoons vanilla extract

Directions:

Using a stand mixer and a paddle attachment, whip the butter until light and fluffy. Gradually add the powdered sugar one cup at a time. Add the marshmallow fluff and the vanilla. Blend until very smooth.

Pair the cakes into similar sized sets of two. Spread the cream filling onto the bottom cake and top with the remaining cake. Press gently. Top with a sprinkling of powdered sugar.

Enjoy!