Diet Delight Coffee Cake Food

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DELIGHTFUL DEVIL'S FOOD CAKE



Delightful Devil's Food Cake image

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

1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 cup brewed coffee
1/4 cup canola oil
1 teaspoon vanilla extract
FILLING:
3/4 cup ricotta cheese
2 tablespoons sugar
4 teaspoons orange juice concentrate
2 tablespoons chopped red candied cherries
2 tablespoons miniature semisweet chocolate chips
FROSTING:
3/4 cup heavy whipping cream
3 to 4 tablespoons confectioners' sugar
4-1/2 teaspoons baking cocoa
3/4 teaspoon vanilla extract

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



Devil's Delight Cake image

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

18 1/4 ounces devil's food cake mix with pudding
4 eggs
1 cup water
1/2 cup vegetable oil
1 cup miniature marshmallow
1 cup semi-sweet chocolate chips
6 tablespoons butter, softened
1/2 cup cocoa
2 2/3 cups confectioners' sugar
4 -6 tablespoons milk
1 teaspoon vanilla

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

DIET DELIGHT COFFEE CAKE



Diet Delight Coffee Cake image

This was a depression era recipe made without eggs my grandmother and my mother made. I have changed the ingredients as my husband is lactose intolerant and cut the calories for me. The mayo replaces the fat butter used to add and the dairy is removed by using Fleischman's unsalted margarine which is parve. We are the 3rd generation to enjoy this cake! We hope you like it too!

Provided by feeding the masses

Categories     Breads

Time 35m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

4 ounces kraft fat-free mayonnaise
1 cup brown sugar
1 cup Splenda sugar substitute
2 1/2 cups unbleached flour
1/2 teaspoon salt
3 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon clove
1 tablespoon baking powder
1 tablespoon fleischman's unsalted is lactose free light margarine
1 tablespoon vanilla extract
1 cup 8th continent light low-fat soymilk

Steps:

  • Mix all dry ingredients together except baking powder.
  • Remove 1/2 cup and set aside.
  • Add baking powder to larger bowl of dry ingredients.
  • Blend milk, mayo and vanilla to larger amount of dry ingredients.
  • Grease and flour 8 1/2 x 11 pan. Pour in batter.
  • Mix margarine in to the reserved 1/2 cup dry ingredients until crumbly.
  • Sprinkle over batter in pan.
  • Bake 25 minutes at 350°F.

Nutrition Facts : Calories 180, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.9, Sodium 267, Carbohydrate 40.8, Fiber 1.9, Sugar 18.6, Protein 2.8

ANGEL FOOD DELIGHT



Angel Food Delight image

For a show-stopping ending to the meal, the delicious cake only needs four ingredients. It's so simple to make ahead of time, but it looks like I spent hours fussing.-Beth Stephas, Eagle Grove, Iowa

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8-10 servings.

Number Of Ingredients 4

1 carton (8 ounces) frozen whipped topping, thawed
1 jar (16 ounces) chocolate fudge sauce
1 prepared angel food cake (8 to 10 ounces)
3/4 cup English toffee bits

Steps:

  • In a large bowl, fold whipped topping into chocolate sauce just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with a fourth of the topping mixture and a fourth of the toffee bits. Repeat layers. Top with remaining cake layer. , Frost the top and sides with remaining topping mixture; sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Refrigerate leftovers.

Nutrition Facts :

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