Recipe - Devil Dogs

1 Box chocolate cake mix; (i
use duncan hines devil's
food cake mix)

FILLING
1 ct (8 oz) of parve Rich Whip
whipped topping (the frozen
one; defrosted)
1 Jar; (7 One half oz) of
marshmallow fluff ( i know,
just try it)
One fourth cup Confectioners sugar; (i
leave it out it's too
sweet for me.)

Prepare batter according to directions, reducing water to Three fourths cup. Leave
the rest of the ingredients the same. If you want to do the apple sauce
version, try it and let me know. It should work.

Drop teaspoons of batter about 1 1/2" away from each other. They spread to
much if you spoon any more. I tried. Bake at 350 for about 10 minutes. Set
aside.

Cream for Filling: whip topping untilsoft peak stage. Add Confectioners
sugar. Combine thoroughly. Fold in fluff (or if using a kitchen aid, stir
with the whip until thoroughly incorporated.)

That's it. Cream freezes real well. Makes about 2 doxen devil dogs. Give or
take.

Posted to JEWISHFOOD digest Volume 98 #023 by Amy Jacobs amyj@touro.edu
on Jan 12, 1998