1 hr 30 mins
This cake was inspired by Devil Dogs, the bone-shaped chocolate cakes with irresistible white goo sandwiched between their layers. I haven't tried these, but they remind me of those Hostess Suzy Q cakes that many of us loved as kids. OK, I still love them! A variation of this recipe would be to cut the cake horizontally in half and sandwich the frosting inside rather than on top. Also, if a moister cake is desired, it's best to let the cake set for one day as it tends to be dry freshly cooled. See Cook's Notes at bottom!
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Units: US | Metric
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder, plus additional for dusting (not Dutch-process)
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/3 cups water
- 1To make cake:.
- 2Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch square cake pan (2 inches deep).
- 3Whisk together flour, cocoa powder, baking soda, and salt.
- 4Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla.
- 5Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
- 6Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes.
- 7Cool in pan on a rack 1 hour.
- 8Transfer cake to a cake plate.
- 9Make frosting:.
- 10Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes.
- 11Remove bowl from heat and continue to beat until slightly cooled.
- 12Mound frosting on top of cake.
- 13Dust with additional cocoa powder.
- 14Cooks' notes:.
- 15• Cake, without frosting, will improve in flavor if made 1 day ahead. Cool, then keep, wrapped in plastic wrap, at room temperature. Frost cake just before serving.
- 16• The egg whites in the frosting are not fully cooked. You can substitute pasteurized or reconstituted dried egg whites if salmonella is a problem in your area.
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Nutritional Facts for Devil Dog Cake
Serving Size: 1 (264 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 793.8
- Calories from Fat 308
- Total Fat 34.2 g
- Saturated Fat 20.8 g
- Cholesterol 151.8 mg
- Sodium 633.2 mg
- Total Carbohydrate 119.1 g
- Dietary Fiber 4.6 g
- Sugars 74.0 g
- Protein 10.0 g