Drake’s Devil Dogs
Cake:
1 egg
1/2 cup shortening
1 1/3 cups granulated sugar
1 cup milk
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
Filling:
2 cups marshmallow creme (1 7-ounce jar)
1 cup shortening
1/2 cup powdered sugar
1/3 teaspoon vanilla
1/8 teaspoon salt
2 teaspoons very hot water
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Preheat oven to 400 degrees F.
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In a medium bowl, blend together the egg, shortening and sugar with an electric mixer. Continue beating while adding the milk and vanilla.
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In another bowl sift together remaining ingredients — flour, cocoa, salt and baking powder.
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Combine the dry ingredients with the wet ingredients and beat until smooth.
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Spoon about a tablespoon of the batter in strips about 4 inches long and 1 inch wide on a lightly greased cookie sheet. Bake for 5-6 minutes or until the cakes are done. Cool.
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In another bowl combine the marshmallow creme, shortening, powdered sugar and vanilla. Dissolve the 1/8 teaspoon of salt in the 2 teaspoons of very hot water in a small bowl. Add this salt solution to the filling mixture and beat on high speed with an electric mixer until the filling is smooth and fluffy.
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When the cakes have cooled, spread about a tablespoon of filling on the face of one cake and top it off with another cake. Repeat with the remaining ingredients.
Makes 20-24 snack cakes.