Storm the Cassoulet

Homemade Devil Dogs

on April 12, 2013




 1 cup butter

2 cups sugar

2 eggs

4 cups flour

1 cup Dutch process cocoa

3 tsp baking soda

1 tsp salt

2 tsp vanilla extract

2 cups milk


4 Tbsp flour

1 cup milk

1 tsp vanilla extract

1 cup butter

1 cup sugar


Preheat oven to 350 degrees Fahrenheit.

Grease a canoe pan.* (*If you don’t have a canoe pan, you can use an ungreased cookie sheet and drop batter by heaping teaspoon onto the sheet, baking for 7-8 minutes in a 450 degrees Fahrenheit oven.)

Cream butter and sugar, add eggs.

Combine dry ingredients and add to creamed butter mixture.

Fill canoe pan 1/2 full.

Bake for 12-14 minutes.

Let cool for 5 minutes in pan, then carefully remove to rack to cool completely.

For the filling: Heat flour and milk over a medium low flame, stirring constantly until mixture becomes a paste (about 5 minutes). Remove from heat, add vanilla, then lay plastic wrap directly on mixture to prevent a film from forming, then let cool. Cream together butter and sugar. Add cooled milk and flour mixture to creamed butter and sugar, and mix on medium speed for 5 minutes until frosting becomes light and fluffy.

Cut Devil Dogs in half with a serrated knife and fill with frosting.


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