Chocolate cake with cream filling.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

706 calories; 35.9 g total fat; 77 mg cholesterol; 697 mg sodium. 91.3 g carbohydrates; 9.3 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/25/2011
I doubled this recipe made a bundt cake and piped the filling inside. The filling does taste exactly like Devil Dog cream filling. In the first step of the filling making I whisked the flour and milk constantly on the stove top until all the lumps were stirred out and the mixture was thick. Then I let it cool completely. I used my stand mixer for creaming the sugar shortening and vanilla. Then added the cooled flour/milk mixture. The filling came out terrific no problems. Tastes just like the treats I remember from childhood. Read More
(22)

Most helpful critical review

Rating: 1 stars
06/01/2010
i followed the recipe to the letter. The cakes didn't rise and tasted awful and the cream filling tasted worse. Read More
(1)
22 Ratings
  • 5 star values: 6
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
09/25/2011
I doubled this recipe made a bundt cake and piped the filling inside. The filling does taste exactly like Devil Dog cream filling. In the first step of the filling making I whisked the flour and milk constantly on the stove top until all the lumps were stirred out and the mixture was thick. Then I let it cool completely. I used my stand mixer for creaming the sugar shortening and vanilla. Then added the cooled flour/milk mixture. The filling came out terrific no problems. Tastes just like the treats I remember from childhood. Read More
(22)
Rating: 4 stars
09/25/2011
I doubled this recipe made a bundt cake and piped the filling inside. The filling does taste exactly like Devil Dog cream filling. In the first step of the filling making I whisked the flour and milk constantly on the stove top until all the lumps were stirred out and the mixture was thick. Then I let it cool completely. I used my stand mixer for creaming the sugar shortening and vanilla. Then added the cooled flour/milk mixture. The filling came out terrific no problems. Tastes just like the treats I remember from childhood. Read More
(22)
Rating: 4 stars
09/16/2002
This recipe is great but I made one small addition. In the cream filling I added 2 tablespoons heavy whipping cream for fluffiness. I too found that it needs the double recipe for for filling. Everybody loves it and the kids fight for the bowl when you're done! Read More
(16)
Advertisement
Rating: 4 stars
09/07/2007
We don't have Devil Dogs where I live but we do have Suzy Q and they are like them.I Doubled the filling using butter as I was out of shortening and put cocoa in half of it and in the white half I added almond extract. After the first batch I made the cakes smaller than a tablespoon because they really puff up in the oven. I will certainly make these again! Read More
(7)
Rating: 4 stars
01/29/2003
The icing was good not toooo tooo sweet and the cake was pretty good too. Read More
(4)
Rating: 5 stars
09/26/2004
These are really good and super moist! I accidently added 1/4 tsp of almond extract and it turned out really yummy!! Read More
(2)
Advertisement
Rating: 4 stars
07/27/2009
These are pretty tasty. You do have to underbake them a bit so the edges don't turn crispy and I added a LOT more powdered sugar to the filling (and extra milk to compensate) so it wouldn't taste so much like shortening. Also 1.5 to 2 batches of the filling works pretty well. All in all great cookies! Read More
(2)
Rating: 5 stars
08/29/2002
These are great! Better than the real thing. They're always a hit at gatherings where there are children. Read More
(2)
Rating: 4 stars
01/20/2009
These were really good! Be careful with the baking times it is really easy to overbake. Mine turned out a little crunchy at the edges. They still tasted great but I was hoping for more cakey texture. The batter spreads quite a bit so provide plenty of space between each drop. I used 1/2 butter and 1/2 shortening simply because I was almost out of shortening. Definitely will make again! Read More
(1)
Rating: 1 stars
06/01/2010
i followed the recipe to the letter. The cakes didn't rise and tasted awful and the cream filling tasted worse. Read More
(1)