Reduced the sugar by 1/2 C. and found it to be perfectly enjoyable without being overly sweet. Also, this required 15 extra minutes to bake through as a knife inserted came out still somewhat wet, so I would suggest between 15-20 extra minutes of baking, checking every 5 minutes or so. To get the dense and fluffy texture, take your time making this -- cream the butter and sugar until light and fluffy, and don't rush alternating flour & eggs: beat them until thoroughly incorporated, scraping down the sides of the bowl after every addition is mixed in. This takes time but the results are worth it. We didn't have almond extract so doubled the vanilla. Made by my 11 year old daughter with minimal assistance, and served with fresh blueberry sauce. The cake came out tasting like a very fine, soft and toothsome vanilla sugar cookie.

Reviewed On: Aug. 5, 2011

never fails. ever. can leave it spiced as is or make it hotter/zestier/bolder by adjusting the ingredients. all around perfect sauce every time.

Reviewed On: Jan. 15, 2009

Very tasty recipe & easy to make. I made these shaped more like whoopie pies than traditional devil dog shape but my kids liked them just as well -- I got 30 rounds but could have made 32 or 34 because they baked up large (Little Debbie oatmeal snack cake size). Make the flour/milk mixture on the stove first, then it has time to cool while you mix & bake the cakey part. Keep the heat on the flour/milk to medium low or you may get lumps very fast as it sets quickly. Even after beating the sugar & shortening for the filling, mine was grainy. Superfine sugar might be a better alternative, although my kids didn't care, they gobbled them up just the same. Doubling the recipe for the filling made more than enough (we don't gob on the frosting. I had fully half the filling left over, which I refridgerated and will use to fill some other cookies later. Overall, nice change of snack from regular cookies or cake.

Reviewed On: Feb. 14, 2007