Devils Delites Recipes

DEVIL'S DELITES

Steps:

• Line muffin tins with paper liners
• Pour cake mix into a large bowl
• Add eggs, water, oil, and yogurt
• Using mixer beat on medium speed until all is well blended
• Fill paper liners half way with batter
• Add one nice size teaspoon of pie filling to each, then top off with remaining cake batter
• Bake in 350 degree oven for 20 to 25 minutes or until done. (cherries will sink into cupcakes but not totally disappear)
• Allow cupcakes to cool completely
• Remove cupcakes and frost as desired.
• Fluffy cherry almond frosting. Add heaping spoons of cherry pie filling juice to fluffy icing in a bowl.
• Stir until well blended, tasting for desired cherry flavor, and added more filling as needed)
• Add almond extract and stir till blended.
• I also topped some with a fudge frosting
• And since the tops sink in a bit, i scooped a bit of the cake out of the center of some cupcakes and filled with additional pie filling as the topping

DEVIL'S FOOD CAKE

Steps:

• To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
• To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
• Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
• With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
• Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
• Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
• Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
• Copyright 2001 Television Food Network, GP. All rights reserved

DEVIL'S DIP

Steps:

• Mix first six ingredients in medium bowl.
• Spread in ungreased 9x13 pan.
• Sprinkle chili powder over top, adding more if necessary to cover.
• Add layer of Monterey Jack cheese then layer of cheddar cheese.
• Sprinkle with chili powder.
• Bake in 350°F oven for about 20 minutes or for 40 minutes for a crispy effect.

DEVIL'S FLOAT

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.

DEVIL'S DELITES

Steps:

• Melt chocolate chips and butter in microwave.
• Stir in the marshmallows. Just before they're completely melted, stir in the peanuts and chow mein noodles.
• Drop by teaspoonful onto waxed paper. Allow to cool and harden.

OREO® DEVILS

Steps:

• Shape red fondant into 72 little horns relative to the size of the cookies. Line 2 baking sheets with parchment paper.
• Place red confectioner's coating in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Remove from heat.
• Use a spoon to cover the top and sides of each cookie with melted red coating. Place on the prepared baking sheet. Stick 2 small devil horns near the top and add 2 candy eyeballs. Let stand until dry, about 1 hour.

DEVIL'S DELIGHT CAKE

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.