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version of
Drake's Devil Dogs
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Here's a clone recipe
for a favorite east coast treat that could even fool
Rosie O'Donnell. The snack food-loving talk show hostess
professes her love for these tasty Drake's goodies quite
often on her daytime show. And who could blame her? It's
hard not to relish the smooth, fluffy filling sandwiched
between two tender devil's food cake fingers. I'll take a
Devil Dog over a Twinkie any day of the week. For this
clone recipe, we'll make the cakes from scratch. This
will help us to create a flavor and texture closest to
the original, although the color will be much lighter
than the real thing (the miracles of food coloring). But
if you're feeling especially lazy, you can certainly use
a devil's food cake mix in place of the scratch recipe
here. Just make the filling with the recipe below and
assemble your cakes the same way.
Cake
1 egg
1/2 cup shortening
1 1/4 cups granulated sugar
1 cup milk
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
Filling
2 cups marshmallow creme (1 7-ounce jar)
1 cup shortening
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
2 teaspoons very hot water
1. Preheat oven to 400
degrees.
2. In a medium bowl, blend together the egg, shortening
and sugar with an electric mixer. Continue beating while
adding the milk and vanilla.
3. In another bowl sift together remaining ingredients --
flour, cocoa, salt and baking powder.
4. Combine the dry ingredients with the wet ingredients
and beat until smooth.
5. Spoon about a tablespoon of the batter in strips about
4 inches long and 1 inch wide on a lightly greased cookie
sheet. Bake for 5-6 minutes or until the cakes are done.
Cool.
6. In another bowl combine the marshmallow creme,
shortening, powdered sugar and vanilla. Dissolve the 1/8
teaspoon of salt in the 2 teaspoons of very hot water in
a small bowl. Add this salt solution to the filling
mixture and beat on high speed with an electric mixer
until the filling is smooth and fluffy.
7. When the cakes have cooled, spread about a tablespoon
of filling on the face of one cake and top it off with
another cake. Repeat with the remaining ingredients.
(http://www.topsecretrecipes.com)
Makes 20-24 snack cakes.
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