DEVILISH CUPCAKES
Chocolate cupcakes made with Betty Crocker™ Super Moist™ devil's food cake mix, decorated with red frosting and coca candy horns and tails - the perfect devilish dessert for Halloween!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Line cookie sheet with cooking parchment paper. Melt candy melts as directed on package; spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Squeeze bag to pipe melted candy into devils' horn and tail shapes on parchment paper. Refrigerate 10 minutes.
- Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Beat in vanilla and food color. Pipe or spread frosting on cupcakes. Insert horns and tail into frosting on each cupcake.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg
DEVIL'S FOOD CAKE I
This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.
Provided by Debra Steward
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g
DEVIL'S FOOD CUPCAKES
We mixed sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting and cream-cheese frosting. The chocolate curls are easily made with a few strokes of a vegetable peeler.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 32
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting.
THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED! (DEVIL'S FOOD)
This chocolate cake is absolutely thee best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time :) The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"!! Adding 2/18/06: I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!
Provided by Karen..
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
- Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
- While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
- In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.
MOIST DEVIL'S FOOD CAKE
Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch round layer cake
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
- In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
- Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
- Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.
MOIST DEVIL'S FOOD CAKE
Make and share this Moist Devil's Food Cake recipe from Food.com.
Provided by Steve_G
Categories Dessert
Time 45m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees.
- Grease three 8-inch pans, line bottom of each pan with parchment paper round, grease agin and flour.
- Combine chocolate and cocoa in medium bowl; pour boiling water over and whisk until smooth.
- Sift together flours, baking soda, and salt onto large bowl and set aside.
- Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute.
- Add brown sugar and beat on high until light and fluffy, about 3 minutes.
- Stop mixer and scrape down bowl.
- Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition.
- Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds.
- Stop mixer and scrape down bowl.
- With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture.
- Repeat, ending with flour mixture; beat until just combined, about 15 seconds.
- Do not overbeat.
- Remove bowl from mixer; scrape bottom and sides of bowl and mix gently to be certain all ingredients are combined.
- Divide batter evenly among cake pans, smooth batter to edges of pan with angled spatula.
- If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack.
- Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes.
- Cool on wire rack 15 to 20 minutes.
- Run knife around pan perimeter to loosen.
- Invert cakes onto large plate; peel off parchment, and reinvert onto lightly greased rack.
- Cool completely before frosting.
THE BEST DEVILS FOOD CAKE
A light and fluffy devil's food cake! Easy recipe!
Provided by divas can cook
Categories cake
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 F. Grease and lightly flour (2) 9-inch round cake pans. Set aside.
- In a large bowl, whisk together dry ingredients.
- Stir in coffee, oil, and buttermilk and mix just until combined.
- Add eggs and vanilla and mix until combined.
- Pour batter into prepared baking pans.
- Bake on the middle rack for 30 minutes. (may need more or less time)
- Let cakes cool in pans until pans are cool enough to touch, and then remove cakes and allow them to cool completely on a wire rack.
- While cakes are cooling, prepare frosting by creaming the butter with a mixer in a medium bowl.
- Slowly add powdered sugar until the mixture is thick and combined.
- Mix in heavy whipping cream and vanilla extract.
- Mix on medium speed, for 2-3 minutes or until frosting is light and fluffy.
- Frost cooled cakes using an offset spatula.
- Store cakes in an airtight cake container.
DEVIL'S FOOD QUICK'N EASY - SUPER MOIST - AUNT VIRGINIA USED TO MAKE
As a child my favorite Aunt Virginia was known for this fudge-like rich and moist devil's food. This makes a large cake and goes a long way. Very good frosted with cool whip and instant pudding mixture or any favorite type. Dusted with powdered sugar through a doily lace pattern then adding real whipped cream on top is also very...
Provided by Linda McCormick
Categories Other Snacks
Time 40m
Number Of Ingredients 10
Steps:
- 1. Grease and flour desired pans: 2 x 10" cake or 1 large jelly roll or sheet cake pan 13" x 18".
- 2. The recipe passed down states bake at 350 degrees. There is no time stated but I have found the time varies from 25-30 minutes. The toothpick test is always needed to be absolutely sure.
- 3. Cool on wire rack. Serve as desired whether frosted, as an ice cream cake roll or slightly warm and plain - Enjoy!
- 4. COOL WHIP TOPPING: 2 boxes (3.5 oz) instant pudding 3 cups milk 16 oz. Whipped Topping Mix puddings with milk and fold thawed whipped topping into the pudding. Frost your sheet cake and keep refrigerated including any leftovers. Best if made in advance of serving.
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