Recipe of the Day - Devil Dogs

Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2011/02/devil-dogs/)

So, I've been so busy the past few days I haven't been able to upload a new recipe. But, I have wanted to try these for weeks now! They look so good. Guess this is what we'll be making tonight while Dusty is at young mens. Enjoy:

Ingredients
■1 whole Chocolate Sheet Cake (see "Best Chocolate Sheet Cake Ever" On Tasty Kitchen)- recipe below
■1 whole Recipe For "That's The Best Frosting I've Ever Had" On Tasty Kitchen (or You Can Use Frozen Whipped Topping)- recipe below
■Maraschino Cherries

Preparation Instructions
Bake cake according to recipe directions, thoroughly greasing and flouring the pan. Allow cake to cool completely, then turn out onto a flat surface.

Make frosting recipe, substituting half-and-half for milk for extra thickness/richness.

Cut cooled cake into rectangles.

Place frosting into a frosting bag. Squeeze frosting onto one rectangle of cake. Press second rectangle on top. Squeeze a dollop of frosting on the top piece of cake. Place a cherry on top.

Chill until ready to serve!

Cake Recipe

Ingredients
■2 cups Flour
■2 cups Sugar
■¼ teaspoons Salt
■4 Tablespoons (heaping) Cocoa
■2 sticks Butter
■1 cup Boiling Water
■½ cups Buttermilk
■2 whole Beaten Eggs
■1 teaspoon Baking Soda
■1 teaspoon Vanilla
Preparation Instructions
Note: I use an 18×13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Frosting Recipe

Ingredients
■5 Tablespoons Flour
■1 cup Milk
■1 teaspoon Vanilla
■1 cup Butter
■1 cup Granulated Sugar (not Powdered Sugar!)
Preparation Instructions
Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.