Saturday, August 2

MAKE IT: Hostess Devil Dogs

The "Devil-Dog"-this all American sugar filled confection is a treat of legendary proportion. Trouble with this dessert is the dessert itself, can we say calories? Sugar? Fat? Any of which can scare you away. But if you go homemade, you can cut all three in half and get rid of those scary shelf-life stabilizing ingredients. Here is to eating your cake and enjoying it too!

Full time 1 1/2 hours
Makes 12 devil dogs

The needs-

For the cake bit:
2 eggs, beaten
2 1/4 cup flour
1 cup sugar
3/4 cup milk
1/3 cup baking coco
1/3 cup vegetable oil
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt

For the filling:
2 cup confectionery sugar
1/2 cup butter
1/3 cup plus 1 tbsp marshmallow cream (Fluff)

The know-
Preheat your oven to 350' and lovingly spray twp snack cake pans with butter cooking spray. If you do not have a snack cake pan you can do this in a edged baking sheet.

In a large bowl combine all the dry ingredients for the cake bit and whisk until light and well blended.

Make a slight well, or divot in the center of the bowl.

Add eggs, milk, and oil into the divot.

Mix well, but stop once it is fully combined.

Fill your pan 1/2 way or 1/4" deep.

Bake in oven 8-10 minutes or until cakes spring back when poked gently and cake has slightly rounded up.

Allow to rest in pan 5 minutes and then flip onto a cutting board to let cool 30 minutes or until cool to the touch.

Once cool, flip cakes over (if using a cookie sheet you will need to slice the cake into 24-2" by 3-3 1/2" pieces)

Although, not necessary. You can cut off the side edges to give the cakes the classic appearance and smooth sides.

Once your cakes are completely cooled it is time to make the frosting.

In a large bowl, place butter and partially melt it in the microwave for 45 seconds.

Add in marshmallow cream and work with a little effort until it becomes a smooth even texture.




Add in confectionery sugar and mix until thick and almost taffy like in texture.

Add heaping spoonfuls to the center of 12 cakes. I actually like to place my filling into a pastry bag and pipe onto cake, it creates a smoother finished cake.

Top each filled cake with a remaining cake. Move to serving dish and watch the smiles appear!

You have officially become the master of the devil dog, cheers!

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