Devil Dog Cake

This recipe is from Gourmet Today edited by Ruth Reichl. One of the two cookbook Bibles we have…the other being Gourmet (the first edition).

Ok…the cake is actually called Devil’s Food Cake with Marshmallow Frosting. But it’s basically a devil dog. My mom loves them and it tastes just like it!


For Cake:

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1-1/4 t. baking soda
1/4 t. salt
2 sticks unsalted butter, softened
1-1/2 cups packed dark brown sugar
2 large eggs, left at room temp for 30 min
1 t. vanilla extract
1-1/3 cup water

For Frosting:

2 large egg whites,  left at room temp for 30 min
1/2 cup granulated sugar
pinch of salt
1/4 cup light corn syrup
2 T. water
1 t. vanilla extract

Pan: Recipe says 8×8 pan, 9×9 would be better!

Make the Cake:

Put a rack in middle of oven and preheat oven to 350 degrees.  Butter pan and flour.

Whisk together flour, cocoa powder, baking soda, and salt in a bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition, then beat in vanilla. Add flour mixture and water alternately in 3 batches, beginning and ending with flour and mixing until just combined.

Pout batter into cake pan and smooth top. Bake until a wooden toothpick inserted in center of cake comes out clean, 45-55 minutes. Cool in pan on a rack for 1 hour.

Run a thin knife around sides of pan and invert cake onto rack, then re-invert onto a cake plate.

Make the Frosting:

Combine all ingredients in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is think and fluffy, 6-7 minutes. Remove bowl from heat and continue to beat until slightly cooled.

Mount frosting on top of cake. Dust with cocoa powder.

Cook’s Notes (from the book):

The cake improves in flavor if made up to 1 day ahead. Cool, uncovered, then keep, wrapped in plastic wrap, at room temperature. Frost cake just before serving.

Egg whites in frosting are not fully cooked. If that’s a concern, you may substitute pasteurized liquid egg whites or reconstituted powered eggs whites.

My Notes:

I think this could easily be a two layer cake. If you try it, let me know and take pictures! I also tried this a while ago with inserting the frosting in the middle of cupcakes with the Pampered Chef Easy Accent Decorator. I used the injector tip. It was good but a little messy. Let me know how you make it!


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