Devil Dog Cake
A rich chocolate cake topped with fluffy marshmallow-like frosting, reminiscent of the classic Devil Dog snack cake. Made with dark cocoa powder and brown sugar for deep flavor, finished with a cloud-like vanilla frosting.
Ingredients
- •2 cups all-purpose flour
- •¾ cup unsweetened cocoa powder
- •1¼ teaspoons baking soda
- •¾ teaspoon salt
- •2 sticks unsalted butter
- •1½ cups dark brown sugar
- •2 large eggs
- •1 teaspoon pure vanilla extract
- •1⅓ cups water
- •2 large egg whites
- •½ cup sugar
- •¼ cup light corn syrup
- •2 tablespoons water
- •1 teaspoon pure vanilla extract
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle. Butter and flour an 8-inch square cake pan (2 inches deep).
10 min
- 2.
Whisk together flour, cocoa powder, baking soda, and salt.
5 min
- 3.
Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla. Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
15 min
- 4.
Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool in pan on a rack 1 hour. Transfer cake to a cake plate.
115 min
- 5.
Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Mound frosting on top of cake. Dust with additional cocoa powder.
15 min
