AUSTIN'S FAVORITE DEVIL DOG CAKE
The cake tastes like an inside out devil dog or hostess cupcake only better. You always have the ingredients on hand. Don't shorten the mixing time. Use stick butter or margarine. The icing recipe makes a liberal amount so I never double it.
Provided by Golfcrazy
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 728.5, Fat 46.4, SaturatedFat 15.7, Cholesterol 114.1, Sodium 650.2, Carbohydrate 76.2, Fiber 1.6, Sugar 49.7, Protein 7.7
DEVIL DOG CAKE
This cake was inspired by Devil Dogs, the bone-shaped chocolate cakes with irresistible white goo sandwiched between their layers. I haven't tried these, but they remind me of those Hostess Suzy Q cakes that many of us loved as kids. OK, I still love them! A variation of this recipe would be to cut the cake horizontally in half and sandwich the frosting inside rather than on top. Also, if a moister cake is desired, it's best to let the cake set for one day as it tends to be dry freshly cooled. See Cook's Notes at bottom!
Provided by DuChick
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
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.
CORN DOG CAKE
I got the idea from a Corn Dog muffin recipe. I did not have the correct ingredients. So I had to make due. My kids love it. They always have an extra piece. You can also substitute veggie hot dogs for the regular hot dogs. The brown sugar makes it a bit more sweet.
Provided by Kerriebear
Categories Quick Breads
Time 45m
Yield 10-12 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F and lightly grease baking pan.
- (11 X 7) Combine flour, brown sugar, corn meal, baking powder, and salt in a bowl.
- Mix together.
- Set aside.
- Combine milk, eggs, butter.
- Mix well.
- Add dry mixture to wet mixture, stir until just blended.
- Pour into baking pan.
- Cut hot dogs into bite size pieces.
- Sprinkle hot dogs into mixture.
- Bake at 350 F for 35 minutes or until golden brown.
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