The Devils Own Dessert Recipes
THE DEVIL'S OWN DESSERT
(also called Chippy Cheeseys) Frankly, if you can leave these things alone a day or two sealed air tight in the refrigerator, they will become soft and be much improved in flavor. However, the chances of there being any left after two days is so slight as to be next to impossible. Note: Use a full 2 inch deep pan. You will need the depth as these are very thick cookie bars. Do not use regular chocolate chips and coarsely chopped nuts in the cookie base as it is then impossible to roll out the dough for the top. However, after the dough is rolled out, I sprinkle the underside with extra regular chocolate chips and after placing it on top of the cheesecake batter, I sprinkle the top with coarsely broken nuts. I also recommend chilling the dough to make it firmer for easier handling.
Provided by Nana Lee
Categories Bar Cookie
Time 1h15m
Yield 2 1/2 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F and grease 13x9x2 inch pan.
- For base:.
- Combine sugar and margarine in large bowl. Beat at medium speed of electric mixer until creamy.
- Beat in 1 egg, milk and 1 tablespoon vanilla.
- Combine flour, salt and baking soda.
- Add gradually to creamed mixture at low speed.
- Stir in chocolate chips and nuts with spoon.
- Spread half of dough in greased pan.
- Bake for 8 minutes.
- For filling:.
- Combine cream cheese, 2eggs, granulated sugar and vanilla in medium bowl.
- Beat at medium speed of electric mixer until smooth.
- Pour over hot crust.
- Roll remaining dough into 13x9 inch rectangle between sheets of waxed paper.
- Remove top sheet and flip dough over onto filling. Remove waxed paper.
- Bake for 40 minutes or until top is set and light golden brown.
- Cool to room temperature.
- Cut into bars about 2 x 1 3/4 inches.
- Refrigerate.
Nutrition Facts : Calories 2885.8, Fat 177.2, SaturatedFat 92.3, Cholesterol 601.5, Sodium 1916, Carbohydrate 300.2, Fiber 9.9, Sugar 206.7, Protein 42.6
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.
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