Devil Dogs are a favorite of my mother-in-law who grew up in Massachusetts. This is an adaptation of her mother’s recipe. The original recipe states that it is critical you use Marshmallow Fluff, not Marshmallow Creme. Even if it means driving east until you see it in the grocery store.

Cakes:

• 4 cups flour
• 1 cup cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 cups milk

Marshmallow Cream:

• 1 cup butter, softened
• 2 cups powdered sugar
• 2 cups marshmallow fluff
• 1 tsp vanilla

Make Cakes: Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.

Sift together flour, cocoa, soda, powder and salt in a medium mixing bowl.

Cream butter and sugar until light and fluffy. Add vanilla and eggs and mix to combine. Stir in dry ingredients, alternating with milk. Mix well.

For Whoopie Pies: Scoop with a tablespoon or cookie scoop onto prepared cookie sheets, leaving 2″ between cookies. For Devil Dogs: Fit a piping bag with a large round tip and pipe 3″ lines onto prepared cookie sheets, at least 2″ apart. You can also pipe rounds for whoopie pies instead of scooping if you want more uniform cakes.

Bake at 425 degrees for 8-10 minutes, until barely firm in the center.

Make Filling: Cream butter until light. Add powdered sugar and beat until very light and fluffy. Fold in marshmallow fluff and vanilla by hand with a rubber spatula until the color is uniform and there are no streaks.

Match up the cakes. Using either a spoon/cookie scoop, or a pastry bag fitted with a round tip, fill one half of the cookies with about 2 tablespoons of filling per cookie. Sandwich and press gently until the filling reaches the edges.

These are best eaten within a day or two at room temperature. Or refrigerate them and they will keep longer. It’s really hard to not eat 4 of these in one sitting.