DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING
What's black and white and delicious all over? This double-decker chocolate cake with cream cheese frosting.
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
- Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
- Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
- Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
- Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
- Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
- Copyright 2016 Television Food Network, G.P. All rights reserved
THE CAKE DOCTOR PEACHES & CREAM CAKE
Make and share this The Cake Doctor Peaches & Cream Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 47m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Grease two 9 inch round cake pans with solid vegetable shortening, then dust with flour. Shake out excess flour.
- Place about 8 of the peach halves in a food processor fitted with the steel blad and process until smooth. This should measure about 1 1/2 cups. Reserve 1/2 cup syrup and the remaining peach halves.
- Place cake mix, peach puree, melted butter, eggs, and vanilla in mixing bowl. Blend with mixer on low, for 1 minute. Stop the machine and scrape down sides of bowl. Increase mixer speed to medium, and beat 2 to 3 minutes more, scraping down sides again if needed. Divide batter between prepared pans. Place in the oven.
- Bake cakes until golden brown and spring back when lightly pressed with your finger, 28-32 minutes. Remove pans from oven and cool on wire rack 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack. While layers are still warm, poke holes in top of them with toothpick or wooden skewer. Carefully pour reserved peach syrup over the layers so that the cake soaks up all the juice. Let the layers cool completely.
- Meanwhile, prepare sweetened cream and served in the refrigerator. (Instructions for sweetened cream at bottom.) Cut the remaining peach halves into 1/2 inch thick slices. Place one cake layer, right side up, on serving platter. Spread the top with sweetened cream. Place the second layer, right side up, on top of the first and frost the top and sides of the cake with clean, smooth strokes. Arrange the peach slices attractively on top of the cake.
- Sweetened Cream:.
- Place a clean, large mixing bowl and electric mixer beaters in the freezer for a few minutes while you assemble the ingredients. Pour the whipping cream into the chilled bowl and beat with the electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes.
CAKE DOCTOR'S RED-LESS VELVET CUPCAKES
These little red velvet cupcakes have chocolate chips inside...a nice little surprise! I always have to leave out the red food dye
Provided by Redneck Epicurean
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 8
Steps:
- Place a rack in the center of the oven and preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set the pans aside.
- Place the cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
- Increase the mixer speed to medium and beat two minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips.
- Spoon batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
- Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove the cupcakes from the pans and place them on a wire rack to cool for 15 minutes before frosting.
- Meanwhile, prepare the White Chocolate Peppermint Cream Cheese Frosting. When finished, place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely.
- Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
Nutrition Facts : Calories 205.9, Fat 11.4, SaturatedFat 4, Cholesterol 30.6, Sodium 211.1, Carbohydrate 26, Fiber 1.2, Sugar 18.4, Protein 2.2
BANANA CAKE WITH CREAM CHEESE FROSTING
Make and share this Banana Cake With Cream Cheese Frosting recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- lightly grease and flour a 13x9-inch baking pan, shake out excess flour.
- Place cake mix, brown sugar and cinnamon in a large mixing bowl.
- Add mashed bananas, ONE CUP OF WATER, oil, eggs and if desired, liqueur.
- Blend with electric mixer on low speed 1 minute.
- Stop mixer and scrape down side of bowl with rubber spatula.
- Beat 2 minutes at medium speed until well blended.
- Pour into prepared pan, place on center rack of oven.
- Bake until lightly browned, About 40 minutes, toothpick inserted in center comes out clean Remove from oven, cool on wire rack.
- FROSTING: Place cream cheese and butter in large mixing bowl.
- Blend with mixer on low until combined.
- Add powdered sugar a little at a time, and blend on low speed until well mixed.
- Add flavoring and blend until fluffy.
- Use at once to frost cake.
Nutrition Facts : Calories 347, Fat 16.8, SaturatedFat 5, Cholesterol 51, Sodium 277, Carbohydrate 47.1, Fiber 0.8, Sugar 33.8, Protein 3.2
GERMAN CHOCOLATE CREAM CHEESE FROSTING
Make and share this German Chocolate Cream Cheese Frosting recipe from Food.com.
Provided by Dragonfly AZ
Categories Dessert
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Melt chocolate in microwave and set aside to cool.
- In large mixing bowl, beat cream cheese for about 30 seconds.
- Add melted chocolate and blend on low for about 30 seconds until well mixed.
- Add milk, vanilla and 3 1/2 cups sugar and blend on low speed until well incorporated, about 30 seconds.
- Add more sugar if necessary and beat on medium for 1-2 minutes more, or until fluffy.
- Use to frost and fill cake.
Nutrition Facts : Calories 929.5, Fat 34, SaturatedFat 20.9, Cholesterol 71.9, Sodium 200.6, Carbohydrate 158, Fiber 1.8, Sugar 151.2, Protein 6.3
SWEET POTATO CAKE WITH COCONUT PECAN CREAM CHEESE FROSTING
Doesn't this just sounds wonderful?!?! Turns a cake mix into something absolutely delicious! This is from "The Cake Mix Doctor" By Ann Byrn.
Provided by Courtly
Categories Dessert
Time 56m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Grease and flour two 9 inch round cake pans.
- Mash sweet potatoes with their heavy syrup in mixing bowl using fork or potato masher. Add cake mix, eggs, oil, and cinnamon. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides again, if needed. The batter should look well combined and thickened. Divide batter between prepared pans. Place pans in oven.
- Bake cakes until they spring back when lightly pressed with your finger and just start to pull away from edge of pan, 28-31 minutes. Remove pans from oven and place on wire racks to cool for 10 minutes. Run a dinner knife around edge of each layer and invert onto a wire rack. Cool to room temperature.
- Meanwhile, prepare Coconut Pecan Cream Cheese Frosting:.
- Place cream cheese and butter in large mixing bowl. Blend with mixer on low speed until combined, 30 seconds. Stop machine. Add confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add vanilla, then increase mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in coconut and pecans.
- Place one cake layer, right side up, on platter. Spread the top with frosting. Place second layer, right side up, on top of the first layer and frost top and sides of cake with clean, smooth strokes.
Nutrition Facts : Calories 470.5, Fat 27.8, SaturatedFat 13, Cholesterol 70.5, Sodium 322.3, Carbohydrate 52.7, Fiber 3, Sugar 35.9, Protein 4.9
THE CAKE MIX DOCTOR'S EASY REFRIGERATOR COCONUT CAKE
I pulled this recipe off of www.confessionsofacookbookqueen.com. She credits the recipe to The Cake Mix Doctor Returns cookbook. I like the very detailed instructions. One instruction I wish she had included was to open the can of cream of coconut and stir it vigorously to mix the syrup from the cream. I just shook the can and then poured out the cream of coconut from a small opening. I didn't realize until it was too late that the only thing I got out of the can was the sugar syrup. Not only can and should this cake be prepared days ahead of when you plan to serve it but the frosting and the cake can be made on a separate days, also.
Provided by Marie Nixon
Categories Dessert
Time 48m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- .Place a rack in the center of the oven and preheat oven to 350. Lightly mist three 9 inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
- Stir the cream of coconut to make sure that is mixed together.
- Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended.
- Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place two pans on that rack and one in the center of the rack above.
- Bake the cake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster, so test it for doneness first.
- While the cakes bake, make the frosting. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer.
- Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.
- Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, and then invert again so they are right side up.
- While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers.
- To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with a heaping 2/3 cup frosting. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Repeat this process with the remaining layers and frost the top and sides of cake. Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish.
- This cake can be stored in the refrigerator for up to one week.
PERFECT CHOCOLATE FROSTING (CAKE MIX DOCTOR)
This frosting really does qualify as perfect. If you follow the recipe to the letter it will be the most satiny, delicious chocolate frosting.
Provided by Ann 3
Categories Dessert
Time 20m
Yield 1 2-3 layer cake, 16 serving(s)
Number Of Ingredients 4
Steps:
- Place a large mixing bowl full of ice in the kitchen sink.
- Place the chocolate chips, half and half, and butter in a medium-size saucepan over medium heat.
- Stir the mixture constantly until the chips and butter melt and the mixture thickens, 5 to 6 minutes. Do not let it boil.
- Remove the pan from the heat.
- Whisk the confectioners' sugar into the mixture until it becomes smooth.
- Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the saucepan.
- Beat the mixture with an electric mixer set on low speed until the frosting thickens and is satiny and fudgelike in appearance, 4 to 5 minutes.
- Spread onto the cake of your choice. The frosting will stiffen up as it sets. If it gets too hard to spread, simply place the saucepan back over low heat and stir until it reaches spreading consistency.
Nutrition Facts : Calories 234.9, Fat 15.5, SaturatedFat 9.7, Cholesterol 33.3, Sodium 105.9, Carbohydrate 25.8, Fiber 0.6, Sugar 24.1, Protein 0.8
APPLE CAKE W/ CREAM CHEESE FROSTING
I got this recipe from allrecipes.com It is slightly different from the one posted by MustangMom. It doesn't have pecans and the frosting has considerably less powdered sugar, making the cream cheese flavor that much more intense. For the holidays, this cake can be dressed up by adorning it with holly berries. Randomly place clusters of three of red hot candies. Cut several "leaves" from a Granny Smith apple and place one on either side of the clusters.
Provided by Tarbean
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Stir together first 4 ingredients in a large bowl until well blended.
- Combine flour and next 3 ingredients. Add dry mixture to the butter mixture, stirring until blended. The mixture will be very thick.
- Stir in apple slices. It hardly seems like enough batter to coat the apples, but bakes up beautifully.
- Spread batter into greased 9x13 pan and bake at 350 for 45 minutes.
- For the frosting, beat cream cheese and butter until creamy.
- Gradually add sugar and salt, beat well.
- Stir in vanilla and frost the cooled cake.
BUTTERMILK DEVIL'S FOOD CAKE WITH FRESHLY SQUEEZED ORANGE CREAM CHEESE FROSTING
This is my all-time favorite devils food chocolate cake. Inspired by Anne Byrn the Cake Mix Doctor I have become quite a fan of jazzing up cake mix. I have a host of decadent frostings for all my cakes, but let me entice you here to try this deep rich chocolate cake adorned with freshly squeezed orange cream cheese frosting. You're going to love this super easy cake. This is definitely one of my personal favorites!
Provided by HOUSEMANAGER Charle
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- PREHEAT oven to 350F; Generously grease two 9 inch round cake pans with solid vegetable shortening, then dust with flour, shake out the excess flour; Set aside.
- COMBINE the cake mix, cocoa powder, buttermilk, vegetable oil, eggs, and vanilla in a large mixing bowl; Blend with an electric mixer until the batter is thick and smooth; Pour into prepared pans.
- BAKE the cake until it springs back when lightly pressed with your finger, approximately 35 minutes; Cool cakes in pans on wire rack for 30 minutes more and then slip both cakes out of the pans into your freezer; (Frozen cakes are much easier to frost.) Now you can prepare the frosting.
- COMBINE cream cheese and butter with your electric mixer on low speed until fluffy, stop the machine; Add the confectioners' sugar; Continue to blend on low until the sugar is well combined; Add the orange juice and zest, Increase the speed and beat until frosting is light and fluffy; Use at once to frost cake.
- STORE frosted cake in fridge.
Nutrition Facts : Calories 548.9, Fat 31.6, SaturatedFat 11.8, Cholesterol 88.8, Sodium 531.9, Carbohydrate 64.8, Fiber 1.5, Sugar 48.1, Protein 6.5
CAKE MIX DOCTOR'S CREAM CHEESE FROSTING
Make and share this Cake Mix Doctor's Cream Cheese Frosting recipe from Food.com.
Provided by Dragonfly AZ
Categories Dessert
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Combine cream cheese and butter in mixing bowl and beat at low speed for about 30 seconds.
- Add powdered sugar, mixing in a little at a time, until it is all incorporated.
- Add more sugar, as necessary to reach desirable consistency.
- Add vanilla, increase mixer speed to medium and beat until frosting is fluffy, about 1 minute more.
- Use to frost your favorite cake or cupcakes.
Nutrition Facts : Calories 980.2, Fat 49, SaturatedFat 30.9, Cholesterol 141, Sodium 380.6, Carbohydrate 130.7, Sugar 127, Protein 5.2
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