Issue link: https://www.e-digitaleditions.com/i/1521025
74 | SIGNATURE MONTANA KITCHEN FROM THE INGREDIENTS: • 2 cups all-purpose flour • 1 cup brown sugar • ½ cup cocoa powder • 1 teaspoon baking soda • ¼ teaspoon salt • 1 cup buermilk • 1 large egg, beaten • 6 tablespoons melted buer DIRECTIONS: Preheat the oven to 350 degrees. Line two sheet pans with parchment paper. In a medium-sized bowl, mix the flour, cocoa powder, brown sugar, baking soda, and salt together. Add the buermilk, egg, and buer. Stir by hand until the ingredients come together, being careful not to over mix. Scoop some of the baer into a pastry bag with a ½" tip. Pipe the baer onto the parchment-lined pans, forming 3 ½" x 1" logs as you go. Bake for about 10 - 12 minutes or until the cakes feel firm to the touch. Cool on a wire rack. Devil Dogs Growing up in the 1980s, the Devil Dog, a snack cake first introduced in 1926 by Drake's in Irvington, New Jersey, captured my heart. In this homemade rendition, I've carefully balanced the cream to ensure it's deliciously indulgent! Cake INGREDIENTS: 8 tablespoons buer 3 cups powdered sugar 2 - 3 tablespoons milk DIRECTIONS: Beat the buer until light and fluffy. Add the powdered sugar slowly, about 1 cup at a time. Add 2 tablespoons of milk and continue beating until the frosting becomes light and fluffy. Add a bit more milk if the mixture is too thick, 1 teaspoon at a time until you reach the desired consistency. Spread about 2 tablespoons of frosting on the flat side of one of the cakes and top with another cake, flat side down. Repeat. Yield: 12 Devil Dog Cakes Culinary writer Laura Crotty received her chef certification at the Institute for Culinary Education. Her first cookbook, The Little Vegan Dessert Cookbook, is a Next Generation Indie Awards Recipient. Instagram @the_vintage_veg Filling