Devil Dog Squares Recipes

DEVIL DOGS

Steps:

• Bake your favorite chocolate cake and let it cool. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I'm in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla. While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream.Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake. Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange -- it has flour in it -- but it's sublime. Try it, you'll see. You'll love it so much you won't go back. Oct 2015 update: TIPS! Use only real butter!! (My personal preference is the organic salted butter from Costco as to me it has a more rich and buttery taste.) Do not use margarine, tub spreads, Country Crock, etc as the frosting is likely to separate. Some people like to use superfine sugar instead of regular granulated sugar, or to run the granulated sugar through a food processor first to make their own superfine sugar. If you taste flour or paste when it's done, I suspect the flour/milk mixture didn't cook long enough, don't be in a hurry to bring the milk/flour to the thickened state, let it have time to cook that flour taste out as it thickens. Did you get lumps? whisk whisk whisk as it cooks! One person recommended using a hand mixer as it cooks to avoid lumps, Some people use 3 T of flour instead of 5. I've made it with soy milk, non-fat milk and all the way through to half-n-half and it's turned out great for me using any of those. I've put it in piping bags and decorated with it, I've left it on the counter and I've also refrigerated it. I'm not a professional baker and while I've never had this recipe fail, I highly recommend reading the comments, there are great tips and helpful comments! Some have recommendations for adding cocoa powder, cherry, fresh strawberries, using coconut oil, etc. One person used lavender and earl grey tea in it (I recommended she post that recipe!) Some people have put the sugar in with the milk/flour mixture instead of creaming it with the butter. (I've tried that and personally wasn't a fan as it completely changed the flavor, and texture, of the frosting in the end.) Also, while I like this best on chocolate cake, you can use it on any flavor of cake. In fact, it's the original, very old, frosting for Red Velvet Cake. Yep, that's right! Cream cheese frosting is not the original frosting for Red Velvet :) Happy baking! Have fun, and enjoy!! ~MissyDew

HOMEMADE DEVIL DOGS RECIPE

Steps:

• Preheat oven to 350°F and line 2 aluminum half sheet pans with parchment, trimming as needed so it lies perfectly flat. Whisk hot coffee or tea with chopped chocolate and cocoa in a medium bowl until smooth. Combine butter, brown sugar, baking powder, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to moisten. Increase to medium and cream until fluffy and light, about 5 minutes, pausing at the halfway point to scrape bowl and beater with a flexible spatula. While still mixing, add egg and continue beating until smooth. Reduce speed to low and add 1/3 of flour, followed by 1/3 of the chocolate paste. Alternate between the two, forming a chocolaty batter. Fold once or twice from the bottom up to ensure no streaks of flour or butter remain. Transfer half of batter to a pastry bag fitted with a 5/8- or 1/2-inch round tip.
• Dab a little batter under each corner of parchment, then press firmly to secure it to sheet pans. Pipe about fifteen 2 3/4-inch by 1-inch "buns" onto each sheet pan, refilling the bag when needed. Bake until "buns" are puffy and firm, about 8 minutes. Slide parchment onto the counter and cool until no trace of warmth remains. Use immediately or transfer to an airtight container with a sheet of wax paper between each layer; store at room temperature up to 24 hours.
• To Finish: Transfer Homemade Cool Whip, Cherry Pit Whipped Cream, or your favorite whipped frosting to a pastry bag fitted with a 5/8- or 1/2-inch round tip. Flip half the "buns" upside down and pipe about 1 tablespoon of filling down the center of each. Top with remaining "buns" and press gently to secure. Enjoy immediately, or refrigerate in an airtight container up to 6 hours.

DEVIL DOGS

Steps:

• Cream together butter and 1 cup sugar, add egg. Sift together 2 cups flour, cocoa, soda, 1/2 teaspoon salt and baking powder. Add vanilla and milk.
• Drop by tablespoon full onto ungreased cookie sheet and bake 7-8 minutes at 425 degrees F (220 degrees C). Cool completely and make sandwiches using following filling.
• To Make Filling: Combine 2 1/2 tablespoons flour and 1/2 cup milk and cook until it turns to thick paste. Cool completely.
• Cream together the 1/2 cup sugar, 1/4 teaspoon salt, 1/2 cup shortening, and 1/2 teaspoon vanilla. Add cooled paste and beat until fluffy. (This will take awhile and if your paste is not completely cooled it will look curdled. ) I usually double this recipe for the filling.

DEVIL'S FOOD SQUARES

Steps:

• Mix the first 4 ingredients and bring to boiling point, Combine the next two ingredients and pour the hot chocolate mixture over; Add the remaining ingredients; Bake in 9x13 pan at 400 degrees for 20 minutes.
• Icing; Bring margarine,cocoa and milk to boiling point over low heat, Add powdered sugar, vanilla and nuts, Ice cake while hot.

CASSIES DEVIL DOG CUPCAKES

Steps:

• 1. Preheat oven to 350 degree F. Spray a cupcake tin with nonstick cooking spray - I use bakers secret. I did not line the tin with papers. So, you may want to sprinkle with a little flour if not using spray that contains it. You can make the Ganache now, if using it. That way it has plenty of time to thicken. Bring cream to a simmer in a small saucepan. Do not boil...when you see bubbles around the inside edge of pan, its ready to pour over the chocolate chips. Let sit for a few minutes so the chocolate has time to melt. Now whisk until all the chocolate is mixed into the cream. It will set up and get thicker as it cools. If you want it thicker, add more chips. If not hot enough to melt, place in microwave for 30 seconds, stir again. Set aside.
• 2. In a mixing bowl or the bowl of your standing mixer, combine the flour, sugar, cocoa, baking soda and salt.
• 3. In another bowl, mix coffee, water, vanilla, egg, vinegar and oil.
• 4. Pour the wet ingredients into the dry and mix until well combined and smooth.
• 5. I then added 1/4 cup of batter for each cupcake in the cupcake tin.
• 6. Bake for 10 - 15 minutes or until pick comes out clean or with a few crumbs. Remove from oven and let cool on a cooling rack. About 5 minutes. I took a thin knife and went around the edges of the cupcake just to make sure none were sticking. Remove from tin and set aside.
• 7. Make filling: In a large mixing bowl, add the shortening and marshmallow fluff. Beat for about 3 minutes till nice and fluffy.
• 8. On low speed, beat in the sugar and vanilla; until well blended and fluffy.
• 9. Cut the tops from the cupcake about 1/2 inch down from top. I took a small baggie and filled with the cream. Cut a hole in the bottom corner of one side. Pipe the cream onto the cupcake base. About 2 tablespoons worth. Replace the top.
• 10. Now, you can either spread the tops with ganache...or sprinkle with powdered sugar or leave plain. Delicious! Enjoy! Note: After these were finished and I began typing out my recipe...I realized I forgot sugar in my cake...lol! Believe it or not, there was enough sweetness in the filling and Ganache, I never realized I forgot it... So, if you want a sugarless cake, go ahead...they were still wonderful. Lol! Just make sure you add the filling and Ganache...lol!