The Devils Own Dessert Recipes

THE DEVIL'S OWN DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
• Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.

DEVIL'S FLOAT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour, 3/4 cup white sugar, 2 tablespoons cocoa powder, baking powder, and salt together in a bowl. Stir milk, butter, and vanilla extract into flour mixture until batter is just combined; fold in pecans. Pour batter into an 8x8-inch baking dish.
• Mix 1/2 cup white sugar, brown sugar, and 2 tablespoons cocoa powder together in a bowl; sprinkle over batter. Pour hot water over batter and sugar layer.
• Bake in the preheated oven until top cake layer is floating on bottom pudding layer, about 40 minutes.

THE DEVIL'S OWN DESSERT

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.

OLD-FASHIONED DEVIL'S FOOD CAKE

Steps:

• Set a rack at the middle level of the oven and preheat to 350 degrees.
• Sift flour, baking soda and salt, once then set aside. With an electric mixer set at medium speed, beat butter until soft and light. Add sugar and continue beating until very light, about 5 minutes. Beat in chocolate, then eggs, 1 at a time. Continue beating until light and smooth.
• Beat in half the sour cream, then half the flour mixture, scraping bowl and beater(s). Repeat with remaining sour cream and flour mixture, scraping again. Combine vanilla and boiling water and gently beat into batter. Pour batter into prepared pan and bake for about 45 minutes, until firm and well risen. Cool in pan on rack for 5 minutes, then unmold and cool on a rack. For the frosting, combine all ingredients in bowl of mixer. Whisk to combine then place over a pan of simmering water, gently whisking until mixture is hot and sugar is dissolved. Use electric mixer on medium speed to beat until cooled, but not dry. To finish, cover top and side of cake with frosting, swirling it from the center outward.