Bill, here is the closest thing I have come to the original Drake’s Devil Dog, which are similar to Whoopie pies. My recipe uses a vanilla cream, some Whoopie Pie recipes call for a marshmallow filling, and I don’t like marshmallow. Devil Dog cake (and Whoopie Pie cake) is a little more dense and heavy than a regular chocolate layer cake. Hope you try them, and enjoy them!
Makes 36 - 38 halves, 18-19 Devil Dogs
4 ounces boiling water (1/2 cup)
1/2 cup cocoa powder (1 1/2 ounces)
2 cups flour (9 ounces)
2 tablespoons dried buttermilk powder *
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 ounces Crisco
3 tablespoons unsalted butter (1 1/2 ounces)
1 cup sugar (7 ounces)
1 teaspoon vanilla
4 ounces water *
* Omit the buttermilk powder and water and use 4 ounces (1/2 cup) buttermilk if you prefer.
Make sure to beat the batter and filling for the recommended times, do not take shortcuts here.
Preheat oven to 450 degrees for conventional baking on the middle rack, one pan at a time; or 425 degrees for convection baking on racks 2, 4, 6. You can open the oven door and put in the remaining sheets as you get them scooped out. Line baking sheets with parchment paper.
Stir cocoa powder into boiling water. Cool to room temperature and whisk in the remaining water (or buttermilk).
Combine flour, buttermilk powder (if using), baking powder, baking soda and salt. Set aside.
Cream Crisco and butter and sugar for 4 minutes until light, fluffy and white. Add egg and vanilla.
Add half the flour mixture and blend to combine. Add the chocolate mixture blend to combine. Add the rest of the flour mixture; blending only until combined. Do not overmix.
Scoop in level 1 tablespoon ice cream scoop amounts onto parchment paper lined baking sheets. Bake for 7-9 minutes. Carefully remove from parchment with a spatula and cool.
1 1/2 ounces flour (about 5 1/2 tablespoons)
6 ounces milk (3/4 cup)
big pinch salt
3 1/2 ounces Crisco (1/2 cup)
1 1/2 ounces unsalted butter (3 tablespoons)
5 1/4 ounces sugar (3/4 cup)
Whisk flour, milk and salt in a small saucepan until smooth. Cook over medium low heat until thick. Cool to room temperature.
Beat butter, Crisco and sugar for 8 minutes, until white and fluffy. Beat in room temperature milk mixture for 4-5 minutes. Refrigerate to firm up. Fill cakes using the 1 tablespoon scoop, just a little less, approx. 1/2 ounce filling each, and refrigerate.