Page 168 - UMass2018_CookBook

Ingredients
Makes 24 Devil Dogs
FOR THE CAKES:
2 cups all-purpose flour
1⁄2 cup cocoa powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1⁄2 cup (8 tablespoons) unsalted butter or margarine
1 cup granulated sugar 1 large egg 1 cup milk 1 teaspoon vanilla extract
FOR THE SURPRISE CUPCAKE FILLING:
2 1⁄2 teaspoons all-purpose flour
1⁄2 cup milk 1⁄4 cup vegetable shortening
4 tablespoons unsalted butter
1⁄2 cup granulated sugar 1 teaspoon vanilla extract
Devil Dogs with Surprise Filling
Mazeika Family, Sturbridge, MA
“Growing up, I often made homemade devil dogs. When I married my husband,
I received a beautiful recipe box from my sister-in-law, filled with many treasured Mazeika family recipes. Who knew that one of the favorites was for this wonderful Devil Dog recipe! This recipe far surpasses any I had made in the past. The secret is in the ‘surprise’ filling. The filling is light and fluffy with just enough sweetness, without the heaviness found in many other filling reci- pes. I have made this Devil Dog recipe for countless gatherings, baseball games and most recently my son’s graduation party. They disappear immediately. I recommend doubling the batch. ENJOY!” — Leanne
and Michael Mazeika
Preparation
1. Preheat oven to 350°F.
2. To make the cakes, in a bowl, sift togeth- er the flour, cocoa powder, baking soda, baking powder and salt. In the bowl of a stand mixer fitted with the flat beater, beat together the butter, sugar and egg. Add the flour mixture, alternating with the milk and vanilla, and beat until smooth.
3. Drop the batter by the spoonful onto an ungreased cookie sheet.
156 | TASTE OF HOME