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   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:    
      
   MMMMM   
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