These little chocolate cake snacks are going to take you back to your youth. If I’m not careful I can totally overeat on these yummy little cakey treats. So, I make a batch and place half of them in the freezer for later. Okay, I really don’t do that but I pray a lot when these yummy treats are around the house. my husband and kids help gobble them up, too 🙂
What is a Devil Dog to You? My husband said, “A Marine.” 🙂
Ingredients
1 Box Duncan Hines Chocolate Cake Mix
5 Tablespoons Gold Medal Flour
1 cup TruMoo Milk
1 teaspoon McCormick Vanilla
1 cup Land O Lakes Butter
1 cup Domino Granulated Sugar (not Powdered Sugar!)
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.
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Quick Tip: These Devil Dog Treats make the perfect classroom snack.