Indulge in the heavenly soft and moist Devil Dogs, a beloved American treat. These delectable chocolate cake sandwich cookies are filled with creamy marshmallow filling. Made from scratch, you'll savor every bite of these nostalgic treats. Perfect for parties, picnics, or indulging at home. Try this classic recipe and transport yourself back to your childhood.
Ingredients
- For the chocolate cake:
- - 1 and 1/2 cups all-purpose flour
- - 1/2 cup unsweetened cocoa powder
- - 1 teaspoon baking soda
- - 1/4 teaspoon salt
- - 1 cup granulated sugar
- - 1/2 cup unsalted butter, softened
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 1 cup buttermilk
- For the marshmallow filling:
- - 1/2 cup unsalted butter, softened
- - 1 and 1/2 cups powdered sugar
- - 1 teaspoon vanilla extract
- - 1/4 cup marshmallow creme
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a large baking sheet.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Mix until just combined.
- Drop spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cakes spring back when lightly touched. Remove from the oven and let cool on the baking sheet for 5 minutes.
- Transfer the cakes to a wire rack to cool completely.
- In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and marshmallow creme. Beat until smooth and fluffy.
- Spread a generous amount of the marshmallow filling onto the flat side of half of the chocolate cakes. Top with the remaining cakes to form sandwiches.
- Serve immediately or store in an airtight container for up to 3 days.
