This recipe was passed down from John’s grandmother to his mom to his sister and then to me. In Massachusetts they are shaped like Twinkies and called Devil Dogs. The only change I made was switching out margarine for butter. These are as classic as they come, and I swear I ate four in one day the last time I made them.
Helen
Cake:
- 4 cups flour
- 1 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- Dash of salt
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups milk
Filling:
- 1 cup butter
- 2 cups powdered sugar
- 2 cups Marshmallow Fluff (NOT creme)
- 1 teaspoon vanilla extract
Make Cake: Preheat oven to 425°F. Line 2 baking sheets with parchment.
Sift dry ingredients together. Cream butter and sugar together until light and fluffy. Add vanilla and eggs, one at a time.
With mixer on low speed, mix in half of the dry ingredients, then the milk, followed by the remaining dry ingredients. Scrape down bowl and mix again until uniform.
Using a tablespoon, cookie dough scoop, or piping bag, drop or pipe 2″ rounds or 3″ lines (for devil dogs) onto prepared baking sheets, at least 2″ apart. Bake for 8-10 minutes until just firm in the center.
Make Filling: Cream butter and sugar together until very light and fluffy. Mix in Fluff and vanilla by hand until the color is uniform and there are no streaks.
Match up the cakes. Using either a spoon/cookie scoop, or pastry bag fitted with a round tip, fill half of the cookies with 2 TBSP filling. Sandwich together, gently pressing until filling reaches the edges.
These are best eaten within a day or two at room temperature. Or refrigerate for up to a week.
Spencer Family Cookbook 