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!
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
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.
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!