Devilish Pecan Pie Food

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DEVIL'S FOOD POUND CAKE RECIPE - (3.8/5)



Devil's Food Pound Cake Recipe - (3.8/5) image

Provided by hicksofmarvin

Number Of Ingredients 10

CAKE:
1 package Duncan Hines® Moist Deluxe® Devil's Food Cake Mix
1 (3.4-ounce) package chocolate instant pudding and pie filling
4 large eggs
1 1/4 cups water
1/2 cup vegetable oil
ICING:
1/4 cup butter, melted
2 cups powdered sugar, sifted
2 tablespoons vanilla flavored creamer

Steps:

  • Preheat oven to 350°F. Grease and flour 10-inch bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely. After the cake is cooled, mix butter, powdered sugar, and vanilla creamer together to make a thick glaze. Pour over cake. Serve immediately.

PECAN PIE CAKE I



Pecan Pie Cake I image

A very rich and moist cake. Can be made with any flavored cake mix, but we like the butter pecan.

Provided by Cathy

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 20

Number Of Ingredients 11

½ cup butter, softened
1 cup packed brown sugar
1 (18.25 ounce) package butter pecan cake mix
2 tablespoons water
2 cups chopped pecans
2 eggs
½ cup butter, softened
2 eggs
1 cup milk
1 cup white sugar
1 cup light corn syrup

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
  • Reserve 3/4 cup cake mix for second layer. Set aside.
  • For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
  • Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
  • For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
  • Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.

Nutrition Facts : Calories 405 calories, Carbohydrate 56.3 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 252.2 mg, Sugar 38 g

DEVILISH PIE



Devilish Pie image

Make and share this Devilish Pie recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Pie

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 graham cracker pie crust
15 large marshmallows
4 milk chocolate candy bars with almonds
1/2 cup milk
1 cup whipping cream

Steps:

  • Melt the marshmallows and chocolate bars with the milk in the top of a double boilet. Cool.
  • When the mixture is cold, whip the whipping cream and fold inches.
  • Pour into crumb crust, and sprinkle with a few reserved crumbs.
  • Chill 3 hours, but serve at room temperature.
  • Sinful with every bite!

Nutrition Facts : Calories 301.8, Fat 19, SaturatedFat 8.8, Cholesterol 42.9, Sodium 200.1, Carbohydrate 31.7, Fiber 0.5, Sugar 19.1, Protein 2.6

DEVILISH CHICKEN



Devilish Chicken image

Very spicy and delicious! From Rachel Ray - 30 Minute Get Real Meals; can use spicy mustard instead of dry; serve with pasta and broc or some other bland vegetable.

Provided by mgord93

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 teaspoons paprika
1 teaspoon dry mustard
salt
ground pepper
4 chicken breasts, boneless, skinless, cut up into 1-2 inch pieces
1 medium onion, thinly sliced
4 garlic cloves, chopped
1 red bell pepper, cored, seeded, and sliced into thin strips
1 tablespoon tomato paste
1 teaspoon crushed hot red pepper flakes
1 cup reduced-sodium chicken broth
parsley, flat leaf
2 tablespoons butter, cold

Steps:

  • In large skillet, heat 2 T of the olive oil (twice around the pan) over medium-high heat.
  • Mix the paprika and mustard with some salt and pepper and season the chicken breasts on both sides.
  • Add the seasoned chicken to the skillet and brown on the first side for 3 minutes. Flip, and then sear the second side, 2 minutes.
  • Remove the chicken and reserve on a plate under a foil tent.
  • To the pan, add the onion, garlic, bell pepper, tomato paste and red pepper flakes. Cook the vegetables for 5 minutes, stirring frequently.
  • Add chicken broth to the vegetables and bring to a simmer.
  • Add the reserved chicken back to the pan and cook for 10 minutes more, turning the chicken over every now and then.
  • Remove the chicken from teh skillet to the platter.
  • To finish the sauce, turn the heat off and add the parsley and butter, stirring to melt the butter.
  • If the sauce doesn't thicken, may want to use cornstartch & water and bring to a boil.
  • Pour sauce over chicken and serve.

Nutrition Facts : Calories 404.1, Fat 26.8, SaturatedFat 8.6, Cholesterol 108.1, Sodium 184.6, Carbohydrate 8.1, Fiber 1.8, Sugar 3.3, Protein 32.8

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