Sort of like a crisp, cream-filled cookie.
And I think I have a guess as to what “Duncan Hines Devil’s Food II” means. We learned about Duncan Hines in the post for orange cake from the Joplin, Missouri box. Well, the cake mix line launched in 1951 included a Devil’s Food cake.
In 1958, the line expanded to include new “Deluxe” cake mixes.
Nevertheless, the originals remained on the shelves–and that continues today, with the original mixes identified as “classic” and the “Deluxe” now traveling under the name “Moist Deluxe.” But I’m guessing the sequel-esque nomenclature is intended to identify the Moist Deluxe iteration.
Here’s a more candy-like version from the December 13, 1949 edition of the Mansfield (Ohio) News Journal:
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Chocolate Marshmallow Bars
Ingredients: 6 cups puffed rice or puffed wheat, 1/4 cup butter or margarine, 1/3 cup peanut butter, 1/2 pound (about 32) marshmallows, 1 six-ounce package semi-sweet chocolate pieces, 1/2 cup peanuts. Method: Put puffed rice or wheat into a shallow pan. Heat in a moderate (350 degrees F.) oven for 10 minutes. Pour into a large greased bowl. Melt butter or margarine, peanut butter, and marshmallowsin a double boiler, stirring occasionally. (It may take quite a little while to melt the marshmallows.) Pour over puffed rice or wheat, stirring until the cereal is evenly coated. Pack half of mixture in a greased 7 x 11-inch pan; cover with chocolate pieces. Place in a moderate (350 degrees F.) oven for 2 to 3 minutes, until chocolate pieces are softened. Remove from oven. Spread chocolate with a spatula; sprinkle with peanuts. Top with remaining puffed rice mixture. Cool and cut into bars. |
From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.
Cookies
1 pkg. Duncan Hines Cake Mix, Devil’s Food II
Melt 1 stick margarine or butter and add to dry cake mix. Save 1-1/2 cups of the mix.
The remaining mix you pat in an ungreased 9 x 13 Pyrex pan.
Combine 1 jar (7-7-1/2 oz.) marshmallow cream with 1/2 cup creamy peanut butter. Spread on the crust evenly. Crumble remaining 1-1/2 [c.] mixture over the cream.
Bake 350 deg. 20 minutes. Cool and cut into bars.