Quick Little Devils Food

SPEEDY LITTLE DEVILS

Steps:

• Combine melted butter and dry cake mix.
• Reserve 1 1/2 cups of this topping for top crust.
• Put remaining crumb mixture into an ungreased 9x13 cake pan.
• Top that layer with combined peanut butter and marshmallow cream and spread evenly.
• Crumble remaining mixture over that and gently press into filling.
• Bake 20 minutes at 350°F.
• Cool.

QUICK CHOCOLATE SANDWICH COOKIES

Steps:

• In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten. , Bake at 350° until set, 8-10 minutes. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool). , In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

DEVIL'S FOOD QUICK'N EASY - SUPER MOIST - AUNT VIRGINIA USED TO MAKE

Steps:

• 1. Grease and flour desired pans: 2 x 10" cake or 1 large jelly roll or sheet cake pan 13" x 18".
• 2. The recipe passed down states bake at 350 degrees. There is no time stated but I have found the time varies from 25-30 minutes. The toothpick test is always needed to be absolutely sure.
• 3. Cool on wire rack. Serve as desired whether frosted, as an ice cream cake roll or slightly warm and plain - Enjoy!
• 4. COOL WHIP TOPPING: 2 boxes (3.5 oz) instant pudding 3 cups milk 16 oz. Whipped Topping Mix puddings with milk and fold thawed whipped topping into the pudding. Frost your sheet cake and keep refrigerated including any leftovers. Best if made in advance of serving.

LITTLE DEVIL'S FOOD CAKES

Steps:

• For the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners. Whisk the flour with the cocoa powder, baking soda, baking powder, and salt.
• Beat the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk 1 at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.
• Bring water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Divide the batter among the muffin cups filling them 2/3 full. Bake until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting.
• For the frosting: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream to a boil. Pour cream over chocolate and shake the bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in 1 of the flavorings, if desired. Dip the tops of the cooled cupcakes into the frosting. (Frosting can also be chilled and whipped, then piped or spread onto the cupcakes.) Set them upright and let stand 1 or 2 minutes, until frosting is slightly set, then decorate with fresh berries, candies, or chopped pistachios, if desired. Let cakes stand on rack until frosting is completely set.

TOMATO DEVILS

Steps:

• Toast only one side of bread slices under broiler. Cover to keep fresh and set aside.
• Combine cheese, onions, and green pepper with 2/3 cup of the mayonnaise. Season with garlic salt and cayenne pepper. Refrigerate if making ahead.
• Shortly before serving time, preheat oven to 350*F.
• Spread untoasted sides of bread with remaining 1/3 cup mayonnaise. Top with tomato slices, and then cheese mixture. Sprinkle with bacon.
• Bake 3 to 5 minutes, until bubbly and lightly browned. Serve immediately.

EASY DEVILS FOOD CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350-F.
• Line a standard muffin tin with a dozen, 2-1/2 inch, cup-cake paper baking cups.
• In a mixing bowl, add the flour, cocoa powder, sugar, baking powder and salt. Mix dry ingredients well with whisk or wooden spoon.
• In another mixing bowl add the milk, yogurt, vegetable oil, eggs and vanilla extract. Mix well with whisk or wooden spoon until blended.
• Add the liquid ingredients to the dry ingredients along with 1/2 of the chocolate chips.
• Stir until dry ingredients are just moistened. Careful not to over mix.
• Pour batter into 12 muffin cups. Fill each almost to the top.
• Sprinkle the other half of the chocolate chips evenly into the filled muffin cups.
• Bake at 350-F for 20 to 25-minutes or until a toothpick comes out clean when inserted into center of muffin.
• Cool before serving.
• Makes 12 (2-1/2inch) muffins.

SPEEDY LITTLE DEVILS

Steps:

• In a large mixing bowl, thoroughly blend cake mix and margarine. Remove 1/2 cup cake mixture from mixing bowl and set aside for topping. Place remaining mixture in a lightly greased 13" x 9" baking dish. Mix peanut butter and marshmallow creme together spread onto crumb mixture. Sprinkle reserved cake mix over all. Bake at 350 degrees for 20 minutes.From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

LITTLE DEVIL

Steps:

• Combine ingredients in a shaker with ice and shake well.
• Strain into a chilled cocktail glass over ice.
• Drop in the cherry.