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!
LITTLE DEVIL DEVILED EGGS
Make your deviled eggs devilishly cute with this Little Devil Deviled Eggs recipe. The best part of our Little Devil Deviled Eggs are that they are a Healthy Living recipe so get out the grape tomatoes and olives and let's get started.
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add dressing, pickles and hot sauce; mix well.
- Spoon yolk mixture into resealable plastic bag. Cut small corner from bottom of bag; use to pipe yolk mixture into egg white halves. Sprinkle with paprika.
- Decorate with remaining ingredients as shown in photo, trimming olive pieces as needed.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
QUICK LITTLE DEVILS
Enjoy the classic combination of peanut butter and chocolate in these speedy squares from Denise Smith of Lusk, Wyoming. A short list of ingredients, including devil's food cake mix, yields chocolaty results that are sure to satisfy any sweet tooth.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cake mix, butter and milk. Spread half the mixture into a greased 13-in. x 9-in. baking pan. In a small bowl, combine marshmallow creme and peanut butter; carefully spread over cake mixture to within 1 in. of edge. , Drop remaining cake mixture by teaspoonfuls over marshmallow mixture. Bake at 350° for 20-22 minutes or until edges are golden brown. Cool completely on a wire rack. Cut into squares.
Nutrition Facts : Calories 176 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 217mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
LITTLE DEVIL
Categories Gin Rum Alcoholic Cocktail Party Quick & Easy Cocktail Lemon Triple Sec House & Garden Drink
Yield Serves 1.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.
LITTLE DEVIL
Make and share this Little Devil recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine ingredients in a shaker with ice and shake well.
- Strain into a chilled cocktail glass over ice.
- Drop in the cherry.
Nutrition Facts : Calories 107.1, Sodium 0.7, Carbohydrate 0.9, Sugar 0.2
LITTLE DEVIL'S FOOD CAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners. Whisk the flour with the cocoa powder, baking soda, baking powder, and salt.
- Beat the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk 1 at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.
- Bring water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Divide the batter among the muffin cups filling them 2/3 full. Bake until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting.
- For the frosting: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream to a boil. Pour cream over chocolate and shake the bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in 1 of the flavorings, if desired. Dip the tops of the cooled cupcakes into the frosting. (Frosting can also be chilled and whipped, then piped or spread onto the cupcakes.) Set them upright and let stand 1 or 2 minutes, until frosting is slightly set, then decorate with fresh berries, candies, or chopped pistachios, if desired. Let cakes stand on rack until frosting is completely set.
SPEEDY LITTLE DEVILS
I"m not sure where I got this recipe from, but it sure is yummy and oh so fast and easy. It's more of a bar than cake...enjoy!
Provided by CoffeeB
Categories Bar Cookie
Time 30m
Yield 3 dozen
Number Of Ingredients 4
Steps:
- Combine melted butter and dry cake mix.
- Reserve 1 1/2 cups of this topping for top crust.
- Put remaining crumb mixture into an ungreased 9x13 cake pan.
- Top that layer with combined peanut butter and marshmallow cream and spread evenly.
- Crumble remaining mixture over that and gently press into filling.
- Bake 20 minutes at 350°F.
- Cool.
Nutrition Facts : Calories 1466.8, Fat 79.1, SaturatedFat 29.6, Cholesterol 81.3, Sodium 1926.3, Carbohydrate 185.2, Fiber 6.7, Sugar 100.3, Protein 21.7
LITTLE DEBBIE CAKES
I love those Little Debbie cakes that are in the shape of trees at Christmas. I found this recipe and it's the closest I've come to them. I used to eat them like crazy and it was costing me a fortune! Now, I can make a batch at home. There really is no serving size because it's whatever shape you want to cut them into or if you just make 2 round cakes.
Provided by Redneck Epicurean
Categories Dessert
Time 1h20m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Make the cake mix as directed on the box, but instead of making in cake pan, bake in a jelly roll pan to make the layers. Cut with cookie cutters when cool. Store the leftover crumbs in a zip top bag for other uses.
- While the cakes are baking, make the middle. Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between two cut-outs.
- Stir together all the icing ingredients. Place the cut-outs on a wire rack above a pan or plate to catch the drippings. Spoon the icing over the cake and let it drizzle over the sides, making sure to coat all the surfaces.
- Decorate while still "wet" before it sets.
Nutrition Facts : Calories 6666.5, Fat 290.7, SaturatedFat 183.4, Cholesterol 783.3, Sodium 2150.5, Carbohydrate 1025.9, Fiber 1.3, Sugar 934, Protein 19.8
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