CHOCOLATE DEVILS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h10m
Yield 10 cakes
Number Of Ingredients 19
Steps:
- For the best chocolate sheet cake: Preheat the oven to 350 degrees F. Use an 18-by-13-inch sheet cake pan. Cut parchment paper to fit the pan and spray each side with baking spray.
- In a mixing bowl, combine the flour, granulated sugar and salt. In a saucepan, melt the butter. Add the cocoa to the butter and stir together. Add 1 cup boiling water to the pan and then allow the mixture to boil for 30 seconds. Pour over the flour mixture, and stir lightly to cool.
- Pour the buttermilk into a bowl and add the baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/flour mixture. Pour into the prepared cake pan and bake for 20 minutes. Let the cake cool completely.
- Cut the cooled cake into circles with a 2 1/2-inch biscuit cutter, and then lay the circles on another sheet pan with a wire rack; set this pan in the fridge to make sure there is no warmth to the cake at all. (The frosting is so light and fluffy, the coolness will help keep it all together.)
- For the white frosting: In a small saucepan, whisk the flour into the milk and heat, stirring constantly, until it thickens. You want it to be very thick--thicker than cake mix, more like a brownie mix. Remove from the heat and let cool to room temperature. If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools. It must be completely cool before you use it in the next step. Stir in the vanilla.
- While the mixture is cooling, cream the butter and granulated sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream. Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.
- For the ganache: Heat the cream until very hot. Add the vanilla, and then pour over the chocolate pieces. Stir to completely melt.
- To assemble: Place the white frosting into a frosting bag. Squeeze the frosting onto one circle of cake. Press a second circle on top. Using a ladle, pour ganache over the cake, allowing the chocolate to run over the sides. Place 3 cherries on the center. Repeat the process with each cake. Chill the cakes until ready to serve!
DOUBLE CHOCOLATE REBELS
Great oatmeal based cookies with cocoa and chocolate chips! Cooking time is based on cooking a dozen at a time....if you have a bigger cookie sheet or cook on two racks, reduce the cooking time.
Provided by breezermom
Categories Drop Cookies
Time 1h20m
Yield 7 dozen
Number Of Ingredients 12
Steps:
- Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add the egg, beating well.
- Combine the flour, soda, salt, and cocoa; stir well. Add the flour mixture to the creamed mixture alternately with the water, beginning and ending with the flour mixture. Mix well after each addition. Stir in vanilla. Add oats and chocolate morsels; stirring well to combine.
- Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 10 minutes. Let cool slightly on the cookie sheets, then transfer to wire racks and let cool completely.
Nutrition Facts : Calories 910.1, Fat 38.6, SaturatedFat 21.5, Cholesterol 97, Sodium 500.8, Carbohydrate 126.3, Fiber 10.3, Sugar 55.8, Protein 17.2
DOUBLE CHOCOLATE COOKIES
When I make these yummy treats with my young grandson, Ben, I use an extra-big mixing bowl to prevent the flour and other ingredients from flying all over. He seems to enjoy making the cookies almost as much as eating them!-Chantal Cornwall, Prince Rupert, British Columbia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 9 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
EASY DEVILS FOOD CHOCOLATE MUFFINS
Delicious devils food muffin filled with chocolate chips. These are very easy to make and use cooking oil and yogurt instead of butter. These chocolate muffins are very moist and rich. There is no need to use an electric mixer. A whisk or wooden spoon is all you need to mix this recipe. If you like a less sweet muffin, decrease the granulated sugar to 1/2 or 1/3 cup.
Provided by Wheres_the_Beef
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350-F.
- Line a standard muffin tin with a dozen, 2-1/2 inch, cup-cake paper baking cups.
- In a mixing bowl, add the flour, cocoa powder, sugar, baking powder and salt. Mix dry ingredients well with whisk or wooden spoon.
- In another mixing bowl add the milk, yogurt, vegetable oil, eggs and vanilla extract. Mix well with whisk or wooden spoon until blended.
- Add the liquid ingredients to the dry ingredients along with 1/2 of the chocolate chips.
- Stir until dry ingredients are just moistened. Careful not to over mix.
- Pour batter into 12 muffin cups. Fill each almost to the top.
- Sprinkle the other half of the chocolate chips evenly into the filled muffin cups.
- Bake at 350-F for 20 to 25-minutes or until a toothpick comes out clean when inserted into center of muffin.
- Cool before serving.
- Makes 12 (2-1/2inch) muffins.
THE BEST DOUBLE CHOCOLATE CHIP COOKIE
An altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!
Provided by ORBAMINK
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 40
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of dough into balls and place them one inch apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 g
DOUBLE CHOCOLATE HOT COCOA MIX
I gave this away at our neighborhood Christmas party in cutie-patootie gift bags and was thrilled that I was able to give something to everyone. But the next week I started getting calls from the neighbors who'd made it and was blown away at the response. Everyone loves this! The white chocolate is what makes it extra creamy and chocolaty!-Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Time 10m
Yield 20 servings (6-2/3 cups hot cocoa mix).
Number Of Ingredients 7
Steps:
- Pulse the first five ingredients in a food processor until baking chips are finely ground. Transfer to a large airtight container. Store in a cool, dry place up to 6 months., To prepare hot cocoa: Place 1/3 cup hot cocoa mix in a mug. Stir in hot milk until blended.
Nutrition Facts :
DOUBLE CHOCOLATE DEVIL'S FOOD CAKE
My daughter is a true Gemini and she loves both Angel food and Devil's food. What goes better with chocolate than caramel? Exactly!! But you can make a peanut butter drizzle or vanilla or even chocolate if you prefer.
Provided by Cathy Smith
Categories Cakes
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. Spray a Bundt pan and then sprinkle with cocoa.
- 2. Mix cake mix, sour cream, butter, eggs, half and half, and vanilla till smooth. Fold in chocolate chips and nuts if you are using. Pour into prepared pan, level off, and tap pan.
- 3. Bake at 350 for 50-60 minutes until done. Let cool in pan for 20 minutes. Then remove from pan and make drizzle.
- 4. To make drizzle, add all ingredients into saucepan except for vanilla. Bring to a bubble and simmer for a couple of minutes stirring constantly. Remove from heat, stir in vanilla. Pour into mixing bowl and beat this on high for 5-10 minutes. Spoon over cake. Can sprinkle with some nuts if preferred.
CLASSIC DEVILED EGGS RECIPE BY TASTY
Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves
Provided by Vaughn Vreeland
Categories Appetizers
Time 30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
- Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
- Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
- Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
- Enjoy!
Nutrition Facts : Calories 79 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
DOUBLE CHOCOLATE MARTINI
Is it a beverage or a dessert? Don't let its looks fool you: This chocolate martini is potent but good! -Deb Williams, Peoria, Arizona
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Sprinkle grated chocolate onto a plate. Moisten the rim of a martini glass with water; hold glass upside down and dip rim into chocolate. Place cherry in glass. If desired, garnish glass with chocolate syrup., Fill a tumbler or mixing glass three-fourths full with ice. Add the cream, vodka, chocolate liqueur and creme de cacao; stir until condensation forms on outside of tumbler. Strain into glass; serve immediately.
Nutrition Facts : Calories 569 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 45mg sodium, Carbohydrate 51g carbohydrate (46g sugars, Fiber 0 fiber), Protein 3g protein.
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