Step I.
Start of filling. Put 4T flour in a small saucepan. Slowly add 1c milk. Beat until smooth. Cook over medium heat until thick and bubbly. Stir all the time. Spread on a plate and put in the refrigerator to cool.

Step II.
Cakes.
5T shortening 2c flour
1c sugar 1t baking soda
1 egg 1c milk
1/2c baking cocoa 1t vanilla
1t salt

Preheat oven to 425 degrees. In mixer cream together shortening and sugar. Add egg and cocoa, mix well. In separate bowl sift together flour, baking soda and salt. Alternate adding flour mixture and milk into creamed shortening and sugar. Begin and end with dry ingredients. Add vanilla and mix. Drop by tablespoon full onto ungreased cookie sheet. Bake at 450 degrees for approx. 8 minutes, or when cakes bounce back. Place on cooling rack.

Step III.
Finish filling.
Beat until fluffy in mixer: 1/2c shortening, 1/2c margarine, and 1c sugar. Add 1t vanilla extract. (1/2t almond extract optional).

Step IV.
Add Step I filling/flour mixture to Step III mixture one tablespoon at a time. MIX WELL. Fill the cakes. Wrap tight to store.

Makes approx. 1 dozen devil dogs.