Devil Dogs Recipe - Allrecipes.com
Devil Dogs Recipe

Devil Dogs

Recipe by  

"Chocolate cake with cream filling."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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Directions

  1. Cream together butter and 1 cup sugar, add egg. Sift together 2 cups flour, cocoa, soda, 1/2 teaspoon salt and baking powder. Add vanilla and milk.
  2. Drop by tablespoon full onto ungreased cookie sheet and bake 7-8 minutes at 425 degrees F (220 degrees C). Cool completely and make sandwiches using following filling.
  3. To Make Filling: Combine 2 1/2 tablespoons flour and 1/2 cup milk and cook until it turns to thick paste. Cool completely.
  4. Cream together the 1/2 cup sugar, 1/4 teaspoon salt, 1/2 cup shortening, and 1/2 teaspoon vanilla. Add cooled paste and beat until fluffy. (This will take awhile and if your paste is not completely cooled it will look curdled. ) I usually double this recipe for the filling.
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Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2011

I doubled this recipe, made a bundt cake and piped the filling inside. The filling does taste exactly like Devil Dog cream filling. In the first step of the filling making I whisked the flour and milk constantly on the stove top until all the lumps were stirred out and the mixture was thick. Then I let it cool completely. I used my stand mixer for creaming the sugar, shortening and vanilla. Then added the cooled flour/milk mixture. The filling came out terrific no problems. Tastes just like the treats I remember from childhood.

 
Most Helpful Critical Review
Jun 01, 2010

i followed the recipe to the letter. The cakes didn't rise and tasted awful, and the cream filling tasted worse.

 
Sep 16, 2002

This recipe is great but I made one small addition. In the cream filling, I added 2 tablespoons heavy whipping cream for fluffiness. I,too,found that it needs the double recipe for for filling. Everybody loves it and the kids fight for the bowl when you're done!

 
Sep 07, 2007

We don't have Devil Dogs where I live but we do have Suzy Q and they are like them.I Doubled the filling using butter as I was out of shortening and put cocoa in half of it and in the white half I added almond extract. After the first batch ,I made the cakes smaller than a tablespoon because they really puff up in the oven. I will certainly make these again!

 
Jul 27, 2009

These are pretty tasty. You do have to underbake them a bit so the edges don't turn crispy, and I added a LOT more powdered sugar to the filling (and extra milk to compensate) so it wouldn't taste so much like shortening. Also, 1.5 to 2 batches of the filling works pretty well. All in all, great cookies!

 
Sep 26, 2004

These are really good and super moist! I accidently added 1/4 tsp of almond extract and it turned out really yummy!!

 
Jan 29, 2003

The icing was good, not toooo tooo sweet and the cake was pretty good too.

 
Aug 29, 2002

These are great! Better than the real thing. They're always a hit at gatherings where there are children.

 

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Nutrition

  • Calories
  • 706 kcal
  • 35%
  • Carbohydrates
  • 91.3 g
  • 29%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 35.9 g
  • 55%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 697 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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