Published: · Modified: by Lisa Keys · This post may contain affiliate links · 24 Comments
Jump to Recipe·Print Recipe
Homemade devil dogs are among my most popular recipes. If you love vintage desserts that bring back memories then you will love my copycat recipe for this snack. Including layers of chocolate cake, a cream filling and a chocolate glaze drizzle this recipe is comfort food at its best and bound to transport us back to simpler times.
Why develop a recipe for devil dogs
Following Christmas and the new year celebrations, I live a little on the edge of darkness. It revolves around the fact that during the last 5 years of William’s life (in the Navy) that I often only got to see him for brief periods during the holidays. I treasured those days and so looked forward to them.
There are times I still feel he is just “away” and I will see him again. It's a disappointment when the visit doesn't actually happen. Camp LeJeune got the best of him in his final days and I resent that a bit. He should be here, but he isn't. So, I bake.
The Best Devil Dog Memories
I close my eyes and ask for strength. My grandpa Matino greets me on the front porch of his house with his vintage green alligator change purse. His old, calloused hands gently shake and the jingling of coins opens my eyes to a nickel in my palm and a kind smile on his face. "It’s enough to buy a devil dog cake down at the corner store."
At 7 years old I can stop in to Mr. Ortlip's grocery before or after school, all by myself, and buy that cream-filled chocolate treat. It’s powerful and sweet. It’s love and a kind reminder from my grandpa that I am stronger than I think at this moment in time. Just close your eyes. Take a deep breathe.
It was very early 1900's when my grandfather left Sicily and landed penniless at Ellis Island. The story goes that the Italian mafia attempted to entice him into "the family" by offering him a gun and a "job". Scared out of his mind he boards the first train out of New York City and hops off an hour later when out the window he spies a sign for an Italian restaurant.
"Ah, Italian people must live here." Westfield, NJ is where my grandfather landed a job hauling coal and lumber by horse and wagon. By 1920, he was building his first home. My dad was born and I was raised in Westfield thanks to grandpa's courage.
I wish I had that old green change purse. Maybe one of my siblings or maybe a cousin inherited it and treasure it as much as I do. Who knew the power of a nickel? Some day, when she is older, I will give my grand-daughter "a nickel" every time I see her.
Now for a baking project to bring me back to reality. It's baking therapy 101. This recipe is pretty close to what I remember an authentic snack cake to be. It has a nostalgic charm not to mention a military connection. It was during WWl when American soldiers humorously referred to themselves as Devil Dogs.
The flavor and texture
I tweaked the recipe a bit amping up the cocoa flavor with some salt, vanilla and espresso powder and changed a raw flour buttercream to a cooked version. The buttercream is kind of amazing even though the addition of shortening kind of freaks me out. I think shortening is used for its pure white color only. Have you ever tried an ermine frosting? This creamy filling is a version of that and just so smooth.
Devil Dog Baking Tips
Just a couple of baking tips before we get to the recipe. First, I know you want to skip the sifting of the dry ingredients, but don't do it. Not only does it aerate the mixture, but it also gets rid of lumpy baking soda and cocoa powder. No lumps allowed. Second, room temperature ingredients do make a difference for a light and fluffy cake. Finally, gild that lily with some melted dark chocolate or a dusting of powdered sugar. Who says devil dogs can't be fancy?
Devil Dogs
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 6 reviews
- Author: Lisa Keys
- Total Time: 28 minutes
- Yield: makes 20 devil dogs 1x
Description
the chocolate cream filled snack cakes you remember
Ingredients
Scale
2 cups all purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoon baking soda
½ teaspoon instant espresso powder, optional
½ teaspoon salt
½ cup unsalted butter, room temperature
½ cup sugar
1 egg, room temperature
1 teaspoon vanilla
1 cup milk, room temperature
Ermine Butter Cream Filling
½ cup all purpose flour
½ cup milk
¼ teaspoon salt
1 cup powdered sugar
½ cup unsalted butter
½ cup shortening
1 teaspoon vanilla
Instructions
- Heat oven 425F. Line baking sheets with parchment.
- In large bowl, sift flour, cocoa powder, baking soda, espresso powder and salt; whisk it to blend and set aside.
- In another bowl, beat butter and sugar for 5 minutes. Beat in egg and vanilla. Add ⅓ of dry ingredients alternating with half the milk beating well after each addition and scraping down bowl as needed.
- Spoon batter into a zippered plastic bag; seal bag. Snip off a ½-inch piece of one corner.
- Pipe batter into 3-inch logs about 1½ to 2-inches wide and 2-inches apart on prepared baking sheets.
- Bake 8 minutes. Cool.
- Turn half the cakes over and pipe or spread flat sides with cream filling.
- Cover with remaining cakes, flat side down.
- For the filling: In a small saucepan over medium-low heat whisk flour, milk and salt until blended and no lumps remain. Cook mixture, stirring with a wooden spoon, until it thickens, pulls away from the sides of the pan and forms a smooth ball.
- Transfer dough to a bowl. Add powdered sugar and beat with an electric mixer until smooth.
- In another bowl, beat butter and shortening until blended. Add vanilla and beat well. Gradually add sugar mixture beating until mixture is smooth, thick and fluffy.
Notes
drizzle with some melted chocolate, if desired
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: dessert
- Method: baking
- Cuisine: American
More dessert
- Mini Pineapple Upside Down Cakes How To
- The Best Chocolate Bundt Cake and Valentine's Day Dessert
- Easy Homemade Angel Food Cake with Lemon Ganache
- Calamansi Curd and Syrup How To Make Them
Reader Interactions
Comments
Kim
I officially love these! I especially love the history and story behind them. It's funny, but I don't end up making many of the recipes that I see on blogs (don't know why). HOWEVER, I will be trying this one out and tweaking it to make it gluten free. Thanks for sharing.Reply
Lisa
My memories help me a lot with cooking. Many recipes simply come from my heart. I'd love to know more about the gluten-free version you come up with as my niece is GF and loves chocolate. Keep me posted and thanks for trying my recipe.
Reply
Tracy Matino
Didn't know the "family" story. I had Ava read it too so she knows more about her ancestry. Ava is planning on baking these today. Will let you know how we make out.Reply
Lisa
send me some photos-excited she wants to try the recipeReply
James Matino
Very nice story. I remember grandpa Matino pretty well. He would make me use a siphon to fill up a bottle of his nasty home-made wine for him. I would get a mouthful to get the siphon going, and I have hated alcohol ever since. He was smart. He knew it would ruin me for drinking.
Reply
Lisa
That's a great story and one I had never heard. I can see the grapevines behind his house and remember the barrels in the basem*nt. I think his wine was not the best. Daddy said after a few glasses grandpa liked to sing.
See AlsoHome made Hog Head CheeseReply
Marcie Ziskind
Unfortunately, I now completely understand what everyone was saying about being affected by the holidays. I don't even celebrate Christmas, but I definitely cried all day on new year's eve. When does the reeling out of control feeling stop? Or does it. Thinking of you.
Reply
Lisa
I don't think the reeling stops but the episodes get less frequent. There are certain triggers that get me every time---a favorite song has me convinced I should stop listening to the radio. Close your eyes and take a deep breath and remember how much he loves you my friend
Reply
Lou Matino
Great story. He died before I was born. Glad you have nice memories of him.
Reply
Lisa
I was very young when he died and funny how he spoke no English--at least that is what I remember. Can you imagine how he valued that nickel?
Reply
Fran Matino Homicki
Lisa thank you so much for the memories of long ago. I too, remember grandpa singing when he came up from the basem*nt. He would walk to our house on Pierson St. and knock on the window. He was fun, no worries and enjoyed that nasty wine. Those were the good old days when we all lived so close together. Its funny, the simple things in life made us happy. I am lucky that I remember both grandma and grandpa. Life was simple - uncomplicated!
Reply
Lisa
We were very lucky to live so close and grow up together. Love hearing your grandpa story. Maybe we should gather as many stories as we can and add them to that family cookbook we did years ago.
Reply
patcook1
Beautiful heart-warming story, Lisa. Those devil dogs remind me of gobs.
Reply
Lisa
I have not heard of "gobs"...I just had to look them up--kind of like our PA whoopee pies---maybe the only difference is the shape
Reply
patcook1
Yep....gobs and whoopee pies are one and the same.
Doreen
My daughter, Lis sent me this post. She knows how much I used to love devil dogs. As a child going to parochial school, my mother sometimes put one in my brown lunch bag. Many years later when I was going through a tough time in my life and things got really hard sometimes I would stop and buy a package of devil dogs. I must've raved about them one too many times to a friend of mine. She went out and purchased a box and tried them. She later told me that they were horrible and full of junk and not at all good. She couldn't understand why I liked them so much and what power they held for me. She just chalked it up to my craziness. But I knew it was some kind of link to Iove for me. And a bit of kid fun when I could stop being an adult for a moment and put my struggles aside. I don't eat devil dogs anymore and I eat a plant based diet now, but it sure sounds appealing to try your recipe and make my own!
Reply
Lisa
of course devil dogs are a love-link for you....Why deprive yourself of something so good for your soul? Many of my recipes link me to loving ancestors and it fills my heart....switch the animal products to a suitable vegetable based ingredient and go for it. Earth Balance makes baking butter substitutes and maybe almond milk in place of dairy. I am guessing the local health food store has some kind of an egg substitute, too
Reply
Virginia
Here I am up at 3:25 a m reading recipes. I just had a slice of zucchini bread I made today. Then made upside down cupcake with my 8 year old grandson. Rainy day. A treat for him since he is diabetic. Oh how I lived devil dogs. In high school I became allergic to milk products and had to stop eating them. I am the youngest of 13. It was a big treat for us to see a box come home from the grocery store. My first job was at the town bakery yet devil dogs were still my favorite treat. I will try these next weekend with my grandson.
Reply
Lisa
Welcome Virginia. I am so glad you found me this morning and took the time to comment. I hope my recipe for devil dogs brings back everything wonderful you remember about them. I think you can easily sub out the dairy products with plant based options for butter and milk and get similar results.
Sarah’s Daughter
It’s delicious! Rejoice!
Reply
Lisa
I'm so glad you like it. Thanks for the comment.
Reply
Lisa Keys
Love when a recipe tastes just like what I remembered.
Reply
Jaimie Titus
The buttercream did not turn out. I ended up making my own.
Reply
Lisa Keys
Thanks for trying the recipe. Can you tell me what went wrong with the buttercream? Any insight for improvement is appreciated.
Reply
