SHERRI'S DEVIL'S FOOD FUDGE COOKIES
Make and share this Sherri's Devil's Food Fudge Cookies recipe from Food.com.
Provided by Bliss
Categories Dessert
Time 15m
Yield 24-36 serving(s)
Number Of Ingredients 5
Steps:
- Combine the cake mix, eggs and oil until well blended.
- Add chocolate chips and nuts.
- Use hands (or spoon) to mix/smush/knead it all together.
- form into balls and bake at 350° for 10-12 min.
- they'll still look soft, like they're not done enough, but the bottoms will be getting brown.
- Allow the cookies to cool for one minute on the baking sheet before moving the cookies to a wire rack to finish cooling.
Nutrition Facts : Calories 188.2, Fat 12.1, SaturatedFat 2.8, Cholesterol 15.5, Sodium 186, Carbohydrate 20.7, Fiber 1.2, Sugar 12.3, Protein 2.2
DEVIL'S FOOD COOKIES
Most people don't realize that these cookies are low in fat. You actually get more than 2 dozen of the treats from a cake mix and just four other common ingredients. -Melanie Van Den Brink of Rock Rapids, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 28 cookies.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, eggs, butter and water (batter will be thick). Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake 10-13 minutes or until set and edges are lightly browned. Cool 2 minutes before removing to wire racks.
Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 155mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
CHERRY DEVIL'S FOOD CAKE
This is the best devil's food cake you will ever eat, but with a twist!
Provided by LARRYRCTEXAS
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h21m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into prepared baking dish.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Heat sugar, butter, and milk together in a saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until dissolved. Set aside to cool and thicken to icing consistency, about 20 minutes.
- Poke holes in top of cake. Pour chocolate icing over cake, allowing it to run down edges of cake.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 64 g, Cholesterol 68.3 mg, Fat 22.4 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 9.3 g, Sodium 377.8 mg, Sugar 43.4 g
DEVIL'S FOOD COOKIES WITH FROSTING
I got these at a cookie swap a few years ago and these have been among the favorite cookies in my family ever since! I believe the recipe may have come from Southern Living. I use canned frosting, zapped a few seconds in the microwave to speed up prep time. A favorite chocolate frosting, made with simisweet chocolate bits, can also be used.
Provided by Wineaux
Categories Dessert
Time 55m
Yield 40 Dozen cookies, 40 serving(s)
Number Of Ingredients 14
Steps:
- Cream shorteing in a large mixing bowl, gradually add sugar, beating until well blended.
- Add eggs one at a time, beating well after each.
- Sift together flour, soda, salt and cocoa in a medium mixing bowl, add to creamed mixture, beating until well blended.
- Stir in flavorings, blending well. (dough will bwe stiff).
- Cover and chill at least 30 minutes.
- Shape dough into 1-inch balls.
- Place 2 inches apart on greased cookie sheets.
- Bake at 350 degrees for eight minutes.
- Place a marshmallow half on top of each cookie and bake an additional 2 minutes.
- Remove to wire racks and spread chocolate frosting evenly over each cookie.
- Leave on wire racks to set.
- Frosting: melt semisweet chocolate morsels with butter and milk. add 2 cups sifted sugar, beating until well blended.
- Store in air-tight containers.
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