DELIGHTFUL DEVIL'S FOOD CAKE
There's more than chocolate in this luscious layer cake. The creamy ricotta cheese frosting is flavored with orange juice, mini chocolate chips and bits of candied cherries. -Betty Knorr, Chandler, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, combine the sugar, flour, cocoa, baking soda and salt. Whisk the egg, buttermilk, coffee, oil and vanilla; add to dry ingredients until combined. , Coat a 9-in. round baking pan with cooking spray and dust with flour. Add batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely., For filling, combine ricotta, sugar and orange juice concentrate; fold in cherries and chips. Cut cake in half vertically. Spread filling over one half; top with remaining half., In a bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 533 calories, Fat 26g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 492mg sodium, Carbohydrate 69g carbohydrate (49g sugars, Fiber 2g fiber), Protein 9g protein.
DEVIL'S DELIGHT CAKE
Steps:
- Prepare cake as is on box. Bake at 350 degrees F for the time that's mentioned on the box.
- When done, pour the cream of coconut on the cake evenly, then pour the can of Eagle brand milk over the cream of coconut, then layer with Bakers coconut.
- Let set in refrigerator for at least 2 hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DEVIL'S FOOD CAKE
Provided by Alton Brown
Time 2h25m
Yield 1 (13 by 9-inch) cake, 15 to 20 servings
Number Of Ingredients 17
Steps:
- Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.
- Whisk the boiling water and cocoa powder together in a small bowl and set aside.
- Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
- Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
- Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
- Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.
DEVIL'S DELIGHT CAKE
Make and share this Devil's Delight Cake recipe from Food.com.
Provided by BekW8670
Categories Dessert
Time 45m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Grease and flour 13x9 pan.
- In a large bowl, combine cake mix, eggs, oil, and water. Beat on low just until blended. Increase speed to medium; beat 2 minutes.
- Stir in marshmallows and chocolate chips.
- Pour batter into prepared pan. Bake until toothpick comes out clean: 35 minutes for 9x13, 45 minutes for Bundt pan, 15 minutes for cupcakes, 30 minutes for 2x9" round pans.
- Cool 10 minutes before removing from pan.
- In a small bowl, combine all ingredients for frosting. Beat to spreading consistency.
- Cool completely and frost with Easy Cocoa Frosting.
Nutrition Facts : Calories 313.8, Fat 15.2, SaturatedFat 5.4, Cholesterol 51.9, Sodium 274.8, Carbohydrate 45, Fiber 2.1, Sugar 33.7, Protein 3.4
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