"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chocolate Pups Recipe

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This recipe for Chocolate Pups, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 6, 2009


6 Tbsp unsalted butter
3/4 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1 large egg
1/2 cup cocoa, sifted
1 1/2 cups flour
1/2 cup water
2 tsp vinegar


1/2 cup shortening
1/2 cup confectioners sugar
2/3 cup Marshmallow fluff or creme
1/8 tsp salt
3/4 tsp vanilla

Preheat oven 350 degrees and lightly grease mini hot dog pan

Cream together the butter, sugar, salt and baking soda. Add the egg and beat until fluffy. Scrape the bottom and sides of the bowl. Whisk the cocoa and flour together; and add the vinegar to the water. Add the dry ingredients to the creamed mixture alternately with the liquid.

Use a small scoop or spoon to fill each indentation in your pan with about 2 tsp of batter. Wet your fingers and smooth the batter. Bake for 8 to 10 minutes, until a cake tester inserted in the middle of one of the cakes comes out clean and the center springs back when lightly touched. Cool in the pan for five minutes, then remove to a wire rack and cool completely. Repeat with the remaining batter.

Note for larger cakes that can be sliced in half and filled, use a rounded Tbsp to fill each indentation. Bake for 12 to 15 minutes.

Beat together the shortening, sugar, salt, and vanilla until fluffy, then add the marshmallow and beat well. Fill half of the small cakes (or split the large cakes and fill one side) with a rounded tsp of the filling-top with the remaining cakes.

Yield; 1 cup of filling




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