Devil Dogs

Recipe View Step 1: Craft the Devil Dog Cake Batter (15 minutes). In a large mixing bowl, cream together the sugar and softened butter using an electric mixer until light and fluffy. Beat in the egg until well combined.

Recipe View Step 2: Blend Dry and Wet Ingredients (5 minutes). In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk and vanilla extract until the batter is smooth.

Recipe View Step 3: Prepare the Cookies for Baking (10 minutes). Drop generous tablespoons of batter onto ungreased cookie sheets, ensuring you have an even number for sandwiching. Aim for about 24 cookies.

Recipe View Step 4: Bake to Perfection (7-8 minutes). Bake in a preheated oven at 375°F (190°C) until the cookies spring back lightly when touched, or a toothpick inserted into the center comes out clean. Remove from the oven and allow the cookies to cool completely on the baking sheets.

Recipe View Step 5: Create the Cream Filling Base (10 minutes). In a small saucepan, whisk together the milk and flour over low heat. Cook, stirring constantly, until the mixture thickens into a smooth, thick paste. Remove from heat and let it cool completely.

Recipe View Step 6: Whip the Dreamy Filling (10 minutes). In a mixing bowl, beat the sugar, shortening, vanilla extract, and salt until light and creamy. Add the cooled paste mixture and beat until the filling is light, fluffy, and homogenous. Be patient; this may take a few minutes. Ensure the paste is fully cooled; otherwise, the mixture may appear curdled. However, it will come together with continued mixing.

Recipe View Step 7: Assemble the Devil Dogs (10 minutes). Spread a generous amount of cream filling onto the flat side of half of the cooled cookies. Top with the remaining cookies to create delightful sandwiches.