MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Drake's Devil Dogs
Categories: Cakes, Copycat
     Yield: 24 Cakes

MMMMM----------------------------CAKE---------------------------------
     1    Egg
   1/2 c  Shortening
 1 1/4 c  Granulated sugar
     1 c  Milk
     1 ts Vanilla
 2 1/3 c  All-purpose flour
   1/2 c  Cocoa
   1/2 ts Salt
   1/2 ts Baking powder

MMMMM--------------------------FILLING-------------------------------
     7 oz Jar Marshmallow creme (2 c)
     1 c  Shortening
   1/2 c  Powdered sugar
   1/2 ts Vanilla
   1/8 ts Salt
     2 ts Water; very hot

 Here's a clone recipe for a favorite east coast treat that could even
 fool Rosie O'Donnell. The snack food-loving talk show hostess
 professes her love for these tasty Drake's goodies all the time on
 her daytime show. And who could blame her? It's hard not to relish
 the smooth, fluffy filling sandwiched between two tender devil's food
 cake fingers. I'll take a Devil Dog over a Twinkie any day of the
 week. For this clone recipe, we'll make the cakes from scratch. This
 will help us to create a flavor and texture closest to the original,
 although the color will be much lighter than the real thing (the
 miracles of food coloring). But if you're feeling especially lazy,
 you can certainly use a devil's food cake mix in place of the scratch
 recipe here. Just make the filling with the recipe below and assemble
 your cakes the same way.

 Preheat oven to 400 F.

 In a medium bowl, blend together the egg, shortening, and sugar with
 an electric mixer. Continue beating while adding the milk and vanilla.

 In another bowl sift together remaining cake ingredients--flour,
 cocoa, salt, and baking powder.

 Combine the dry ingredients with the wet ingredients and beat until
 smooth.

 Spoon about 1 tb batter in strips about 4" long and 1" wide on a
 lightly greased cookie sheet. Bake for 5 to 6 minutes or until the
 cakes are done. Cool.

 In another bowl combine the marshmallow creme, shortening, powdered
 sugar, and vanilla. Dissolve the 1/8 ts salt in 2 ts very hot water
 in a small bowl. Add this salt solution to the filling mixture and
 beat on high speed with an electric mixer until the filling is smooth
 and fluffy.

 When the cakes have cooled, spread about 1 tb filling on the face of
 one cake and top it off with another cake. Repeat with the remaining
 ingredients.

 Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
 Drake#047s#253#040Devil#040Dogs#253.txt>

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