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Drake's Devil Dogs

By Todd Wilbur


Score: 4.33. Votes: 3
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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 professed her love for these tasty Drake's goodies on her daytime show. And who could blame her? It's hard not to relish the smooth, fluffy filling 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 create a cake similar to the original. You may also use a devil's food cake mix rather than the scratch recipe here. Just make the filling with the recipe below and assemble your cakes the same way.

Source: Even More Top Secret Recipes by Todd Wilbur.

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Cake
  • 1 egg
  • 1/2 cup shortening
  • 1 1/4 cups granulated sugar
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 1/3 cups all-purpose flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
Filling
  • 2 cups marshmallow creme (1 7-ounce jar)
  • 1 cup shortening
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 teaspoons very hot water
  • Do This
    • Restaurant/Brand
      Drake's
    • Instructions

      1. Preheat oven to 400 degrees F.

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

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

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

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

      6. In another bowl combine the marshmallow creme, shortening, powdered sugar and vanilla. Dissolve the 1/8 teaspoon of salt in the 2 teaspoons of 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.

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

      Makes 20 to 24 snack cakes.

Reviews
Average rating:

Score: 4.33. Votes: 3
Rating of votes (3)
5
 
 
2 customers
4
 
 
0 customers
3
 
 
1 customers
2
 
 
0 customers
1
 
 
0 customers
 
Anna Marie
Aug 13, 2015, 21:00

Filling came out great. Cakes came out very dense. Not moist like real devil dogs.

jennifer
Jun 5, 2014, 21:00

Very good! To make the cakes, I put the batter in a freezer bag, snipped about an inch off in the corner. Much easier to pipe them to get consistent sizes.

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