(Recipe makes 50-70 Devil Dogs - can be cut in 1/2).

1 1/2 c. cocoa
1 1/2 c. butter
3 c. sugar
3 eggs
6 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3 c. milk
1 tsp. vanilla

Heat oven to 350 degrees. Mix baking powder, baking soda, salt, flour and cocoa in large bowl. Add sugar, eggs and milk. Blend until mixtures are mixed. Add softened butter and stir until butter mixes in.

Drop 1 teaspoon onto ungreased cookie sheet and bake until fluffy (Devil Dog will rise). Bake 10-15 minutes.

CREAM:

2 tbsp. cornstarch
2 tbsp. flour
1 c. milk
1/2 c. shortening
1/4 c. butter
1 c. sugar
1/2 tsp. vanilla

Combine in saucepan cornstarch, flour and milk. Cook on low heat until thick and set aside to cool. Put in bowl shortening, butter, sugar and vanilla. Add cooled mixture to this and beat until thick; like whip cream. Can be refrigerated up to 2 weeks.