Best Devil Dog Cake Recipes

DEVIL DOG CAKE

Steps:

• To make cake:.
• Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch square cake pan (2 inches deep).
• Whisk together flour, cocoa powder, baking soda, and salt.
• Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla.
• Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
• Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes.
• Cool in pan on a rack 1 hour.
• Transfer cake to a cake plate.
• Make frosting:.
• Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes.
• Remove bowl from heat and continue to beat until slightly cooled.
• Mound frosting on top of cake.
• Dust with additional cocoa powder.
• Cooks' notes:.
• • Cake, without frosting, will improve in flavor if made 1 day ahead. Cool, then keep, wrapped in plastic wrap, at room temperature. Frost cake just before serving.
• • The egg whites in the frosting are not fully cooked. You can substitute pasteurized or reconstituted dried egg whites if salmonella is a problem in your area.

DEVIL DOG CAKE

Steps:

• Make cake:
• Preheat oven to 350°F with rack in middle. Butter and flour an 8-inch square cake pan (2 inches deep).
• Whisk together flour, cocoa powder, baking soda, and salt.
• Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla. Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
• Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool in pan on a rack 1 hour. Transfer cake to a cake plate.
• Make frosting:
• Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Mound frosting on top of cake. Dust with additional cocoa powder.

AUSTIN'S FAVORITE DEVIL DOG CAKE

Steps:

• Bake cake to package directions and cool.
• Mix milk and flour in small saucepan and cook until thick. Take off stove to cool.
• Beat together softened butter and crisco for 4 minutes.
• Add sugar to butter mixture a bit at a time and beat for another 4 minutes.
• Add cooled milk and flour mixture a little at a time to mixture and beat for another 4 minutes.
• Add vanilla and almond extract and beat until blended.
• Frost cake.

DEVIL DOG ICEBOX CAKE

Steps:

• Line the bottom of a 91⁄2 x 4 x 3-inch loaf pan with a rectangle of parchment paper.
• Place five Devil Dogs width-wise in the bottom of the pan. Spread the ice cream in an even layer over the cakes. Place five cakes width-wise on top of the ice cream. Cover with plastic wrap and place in the freezer until the ice cream is very firm, at least 3 hours and up to 1 day.
• When ready to continue, combine the heavy cream, confectioners' sugar, and vanilla in a medium-size bowl and, using an electric mixer, whip until it holds stiff peaks.
• Remove the pan from the freezer. Run a sharp paring knife around the edge to loosen the cake. Place a serving platter over the pan and turn over. Gently tap to release.
• Peel the parchment from the cake. Smooth the whipped cream over the top and sides of the cake with an offset spatula. Lightly cover with plastic wrap. Return the platter to the freezer to allow the whipped cream to firm up, at least 3 hours and up to 1 day.
• When ready to serve, remove from the freezer. Dip a fork into the melted chocolate and wave it over the cake to form decorative stripes. Garnish the top of the cake and the platter with maraschino cherries. Slice and serve.

DEVIL DOG CAKE

Steps:

• Make Cake: Preheat oven to 350°F with rack in middle. Butter and flour an 8-inch square cake pan (2 inches deep). Whisk together flour, cocoa powder, baking soda, and salt. Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla. Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined. Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool in pan on a rack 1 hour. Transfer cake to a cake plate. Make Frosting: Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Mound frosting on top of cake. Dust with additional cocoa powder.