DEVIL DOGS

CAKE:
2 cups flour
1/4 cup cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/2 cup boiling water
1/2 cup sour milk* or buttermilk
1/2 tsp. vanilla
1 cup sugar
1/4 cup shortening
1 egg
FLUFFY ICING (FOR DEVIL DOGS):
1 cup water
2 heaping Tbsp. flour
1/2 cup Crisco vegetable shortening
1/4 lb. margarine
1/2 cup sugar
1 tsp. vanilla

TO PREPARE THE CAKES:
Preheat oven to 400 degrees F.

Sift flour, cocoa, baking soda, and baking powder; set aside.

In another bowl, combine boiling water, sour milk, and vanilla.

Cream sugar, shortening, and egg together. Then alternately add flour mixture and milk mixture ingredients. Drop by tablespoon onto ungreased cookie sheet.

Bake at 400 degrees F for 8-10 minutes. Let cool and put together with Fluffy Icing (as if you were making a sandwich cookie).

TO PREPARE THE FLUFFY ICING:
Mix flour and water together in a saucepan; cook until thick. Let cool in refrigerator.

Beat together Crisco, margarine, sugar, and vanilla. Add the cooled flour mixture and beat 10-15 minutes. Use as filling for Devil Dogs or on any cake.

*Add 1 and 1/2 tsp vinegar to regular milk to make sour milk

Source: Marcia Salada

ALTERNATE ICING RECIPE:
1/4 cup butter
3 tsp flour
3/4 cup milk
3/4 cup sugar
1/2 cup Crisco vegetable shortening
1 1/2 tsp vanilla

Beat with egg beater until creamy.

Melt the butter in a saucepan over low heat. Stir in flour to form a paste. Add milk and cook, while stirring frequently, until thick. Remove from heat and cool in refrigerator.

When mixture is completely cooled, add sugar, Crisco, and vanilla. Beat with egg beater until creamy.