Devil Dogs by Ree*****

By Gigirox

This recipe calls for the "cooked" frosting that I remember from the original Red Velvet cakes...not the cream cheese frosting of today.

Ingredients

• Cake:
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/2 cup Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• Frosting:
• 5 Tablespoons Flour
• 1 cup Milk
• 1 teaspoon Vanilla
• 1 cup Butter
• 1 cup Granulated Sugar (not Powdered Sugar!)

Preparation

Step 1

Note: I use an 18x13 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.
- Allow cake to cool completely, then turn out onto a flat surface.
-Make frosting.
-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.
-Stir in vanilla.
-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.
-Cut cooled cake into rectangles.
-Place frosting into a frosting bag. Squeeze frosting onto one rectangle of cake. Press second rectangle on top.
-Chill until ready to serve!