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Copycat Devil Dogs


Supple chocolate Devil’s Food Cake batter nestles sweet, sweet marshmallow creme filling (you can use fluff). These can be made chalav yisrael, and dare we say they just might be better than the original?


For the Cake

1. Preheat oven to 425 degrees Fahreheit. Sift together first four dry ingredients. Set aside.
2. Cream one stick of softened margarine and sugar; add the vanilla extract and the egg.
3. Slowly add one cup orange juice to the margarine mixture, alternating with the flour mixture. Mix well.
4. Spoon batter by teaspoonfuls onto very lightly greased cookie sheets, two inches apart. Bake for seven minutes. Cool.


Cookie batter can be shaped with the back of a spoon into ovals, circles, or rounded rectangles, if desired.

For the Cream

1. Cream margarine, vanilla extract, and one cup of confectioners’ sugar.
2. In a separate bowl, beat the egg whites until stiff, gradually adding remaining confectioners’ sugar.
3. Combine the two mixtures.

To Assemble

1. When cookies are completely cool, lay out half of them on a work surface (e.g., if there are 36 cookies, lay out 18).
2. Evenly spread cream on the cookies, and cover with the remaining cookies. Refrigerate.


Photography and Styling by Chavi Feldman