DEVIL'S FLOAT
This is a quick dessert that any chocolate lover will flip over. It is also low in sugar and low in fat. Any variety of nut can be substituted for the pecans. Great with ice cream.
Provided by debbie.wacker
Categories Desserts Cakes Chocolate Cake Recipes
Time 55m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 60.2 g, Cholesterol 8.9 mg, Fat 8.6 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 226.9 mg, Sugar 45.7 g
VEGAN DEVIL'S FOOD CAKE
Deep, dark, rich, moist, and luxuriously everything Devil's Food cake should be - but vegan!
Provided by Kare for Kitchen Treaty
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans with oil or non-stick spray. Set aside.
- Make the cake. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- Into the bowl of a stand mixer or in another large bowl (to mix with a hand mixer), add the soy milk, oil, sugar, maple syrup, vinegar, and vanilla. Mix on medium speed for two minutes.
- Add half the dry ingredients and mix to blend. Add the remaining dry ingredients and mix at medium speed for 1 minute. The batter will be quite runny. Divide the batter between the two cake pans.
- Bake until the top springs back when you poke it and a toothpick inserted into the center comes back clean, 25 - 30 minutes. Remove the cake pans from the oven and place on wire racks to start cooling. After 10 minutes, run a butter knife around the edges of the cakes to loosen them from the side, then invert onto a wire rack, removing the cake pan. Let cake rounds cool completely, 30-45 minutes. To expedite the cooling process, you can place the cakes in the freezer for about 10 minutes for the fridge for 20.
- Meanwhile, make the frosting. In the clean stand mixer bowl affixed with a beater blade (or in a medium mixing bowl if you are using a hand mixer), add the vegan butter. If you're using the recommended brand (Melt) and it's room temperature, it should be very very soft. Add 3 tablespoons of the soy milk and beat until as incorporated as possible. Add the cocoa powder and mix until well combined and glossy. Mix in the vanilla extract. Add the powdered sugar 1 cup at a time, beating until incorporated after each addition. Once all the powdered sugar has been added, beat frosting at medium speed for about 1 minute until it has lightened up a bit and is a bit fluffier. If the frosting seems too soft to spread on the cake, add more powdered sugar, 1/2 cup at a time. If it's too stiff, add more soy milk, 1 teaspoon at a time, until the frosting is perfectly spreadable.
- Once the layers are cool, place the first layer on your cake plate. Add about 1/3 of the frosting to the top of the first layer and with a butter knife or offset spatula, smooth to the edges. Top with the second layer. Smooth a thin layer of frosting around the sides of the cake, then add another, thicker layer (the thinner layer first will help hold the crumbs in). Add the remaining frosting to the top of the cake and smooth with the knife or spatula, adding swoops and swirls how you see fit (or smoothing it all out - however you want, it's your cake!)
- Cut into slices, serve, and enjoy!
BAKED DEVIL'S FLOAT
Provided by temmagirl
Time 2h
Yield 16
Number Of Ingredients 11
Steps:
- Place marshmallows in square baking pan. Bring 1/2 cup sugar and water to a rolling boil, then pour over marshmallows. Melt chocolate and margarine in saucepan. Add remaining sugar, vanilla, flour, salt, baking powder and milk. Drop batter by spoonfuls over marshmallow mixture. Sprinkle pecans over top. Bake at 350 degrees F for 40 minutes. Serve with whipped cream.
DEVIL'S FLOAT
Mom use to make this for us. I don't have any idea where she got the recipe, but I have had it for many years; we were young when I can remember her making it. She called it a Devil's Float. If you like chocolate and you like "easy", you should try this. * I should have said that some feel this is best served warm. Actually we...
Provided by Karen Baker
Categories Cakes
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees
- 2. Mix 3/4 Cup of the (white) sugar, four, and 3 Tablespoons of Cocoa. Add milk, then butter and vanilla; beat until smooth. (*I use a whisk. You can use a spoon or whatever you are comfortable with. Do not use a mixer as it puts to much air in the mixture). The batter will be essentially the consistency of a Brownie batter.
- 3. Pour into baking dish/pan. Set aside.
- 4. In small bowl mix thoroughly the following: 1/2 Cup of the (white) sugar (this is the remaining amount, 4 Tablespoons Cocoa (this is remaining amount), and all the Brown Sugar. Whisk/stir together 'til well blended/mixed.
- 5. Sprinkle this mixture evenly over the top of the batter. ***DO NOT STIR***
- 6. now gently pour hot water over the top of the mixture. Again-->Do Not Stir!!!
- 7. Bake in preheated oven for 35-40 minutes (it may take more time depending on your oven). The top will look dry and will crack. You can check the "cake part" with a tooth pick or cake tester if you need, but do not push tester all the way to the bottom.
- 8. This is somewhat like a chocolate cake that makes its own puddin'.
DEVIL'S FOOD CAKE I
This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.
Provided by Debra Steward
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g
DEVIL'S FOOD CAKE RECIPE (SHEET CAKE)
Devil's Chocolate Cake is absolutely sinful! Top this chocolate cake recipe with a rich and chocolatey frosting for a decadent cake experience.
Provided by Nicole Nared-Washington from Brown Sugar Food Blog
Categories Dessert
Time 1h40m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 Degrees and spray a 9X13 baking dish with baking spray and set aside.
- In a large bowl, combine the flour, unsweetened cocoa, salt, baking soda, and whisk together. Set aside.
- In another bowl, add the butter and mix until creamy with a hand-held or standing mixer. Add the sugar one cup at a time until fluffy. Add the egg, vanilla extract, melted bakers chocolate. Add the flour mixture and hot water interchangeably until the batter comes together smoothly. Pour in the baking dish and bake on the middle rack for 30-35 minutes. Once finished baking, allow cooling completely.
- To make the frosting, add the chocolate chips into a bowl. Heat the cream on the stove until it comes to steam and a slight bowl. Pour over the chocolate chips. Allow the cream to sit with the chips for 2 minutes.
- Use a rubber spatula and slowly stir the cream with the chocolate chips until the chocolate is melted and smooth. Add the butter and vanilla extract and stir until butter has completely dissolved. Set the ganache in the refrigerator for about 30 minutes to allow the ganache to thicken. The ganache should become thickened to a frosting consistency.
- If it is still a bit lose, place back in the refrigerator and continue to check every 10 minutes until thickened but spreadable.
- Spread the ganache frosting on top of the cake and use a spreadable knife to smooth across the cake. Cut into squares and serve.
DEVIL'S ADVOCAAT
Make and share this Devil's Advocaat recipe from Food.com.
Provided by mary winecoff
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place grenadine in martini glass.
- Mix milk, advocaat and creme de cocoa in martini shaker filled with ice.
- Strain into glass (the mixture should float on top of the grenadine).
- Float the blue curacao around the rim, add the nutmeg on top.
Nutrition Facts : Calories 60.1, Fat 3.4, SaturatedFat 2.1, Cholesterol 12.8, Sodium 45, Carbohydrate 4.5, Sugar 0.2, Protein 3
BAKED DEVIL'S FLOAT
Sixty years ago, give or take, my Mother made this recipe once in a while and I remember it being my all time fav. I still love it, and today it's called Chocolate Pudding Cake mix, but Mom's is much better.
Provided by Danielle Sprueill
Categories Puddings
Time 55m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350 deg. Combine and stir together flour, 3/4 cup sugar, 1/4 cup cocoa, baking powder and salt. Stir in milk, melted butter, walnuts and vanilla, mix well and pour into 9X9 baking pan.
- 2. Mix together remaining 1/2 cup white sugar, brown sugar, and 1/4 cup cocoa. Sprinkle evenly over top of batter. Pour boiling water over batter in pan. DO NOT STIR!
- 3. Bake 40-45 min until center is nearly set. Pudding forms under cake. Let stand 5 min and serve warm with whipped cream or ice cream.
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DEVIL'S FOOD CAKE - WIKIPEDIA
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Main ingredients Flour, butter or substitute, …Type Layer cakePlace of origin United StatesVariations Red velvet cake
DEVIL'S FOOD CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
Category CakesTotal Time 1 hr 10 mins
- Preheat oven to 350°F. Coat 2 (9-inch) round cake pans with cooking spray; dust with flour. Beat butter with a hand mixer on medium-high speed until smooth and creamy, about 1 minute. Add sugar, beating until fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition.
- Stir together flour, cocoa, baking soda, and salt in a bowl; add to butter mixture alternately with hot water and milk, beginning and ending with flour mixture, beating on medium speed after each addition. Stir in vanilla.
- Pour batter evenly into prepared cake pans. Bake in preheated oven until a wooden pick inserted in centers comes out clean, 22 to 25 minutes. Cool in pans 10 minutes. Remove layers from pans, and let cool completely on a wire rack, about 30 minutes.
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