Frosting Is The Key To Souza's Devil Dogs

Tiverton's Pat Souza reminsced to her days at Fall River's old Ann Dale Cookie Factory again this week when she brought in her own chocolately and frosty devil dogs. She said that back then she used to make a giant devil dog cake. However, the ones she brought into the Tiverton Senior Center for cards were more the size of a coaster, similar to a woopie pie.

Making the frosting is tricky, Souza adds.

"Sometimes I make two fillings, depending on the size of the cookie or if you like a lot of cream in the middle," she said.

To start, you will need:

• 2 cups of flour
• 1/2 cup of cocoa
• 1 cup of milk
• 1/2 teaspoon of baking soda
• 1 egg
• 1 cup of sugar
• 1/2 teaspoon of salt
• 1 stick of softened butter or margerine
• 1/2 teaspoon of baking power
• 1 teaspoon of vanilla extract

In a large bowl, sift the flour, sugar and baking powder. Then, add the rest of the ingredients and mix well. Souza said you can use an electric egg beater. Drop the mixture by tablespoon, separated at least two inches apart from each other, on a greased and floured baking sheet.

"It comes out better when there's flour on the sheet," said Souza.

In a large bowl, beat the egg white until fluffy. Then, add 1 tablespoon of the vanilla extract, 2 tablespoons of milk and 1 cup of confectionary sugar.

In other bowl, put 1 cup of confectionary sugar with a 1/2 cup of solid Crisco and beat together. The mixture will wrap around the beaters, said Souza. Then, take the beaters with the cream and add it to the mixture in the large bowl. Blend it until the mixture is smooth.

Spread it on half of the cookie and put the other half on top.

Bake at 350 degrees. It takes 15 to 20 minutes and serves between 12 and 16.