Devils Food Cheerio Chewies Recipes

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DEVIL'S FOOD CAKE WITH VANILLA BAKED CHERRIES



Devil's Food Cake with Vanilla Baked Cherries image

This recipe is sponsored by SC Johnson. This cake takes an unexpected turn from easy prep and serve, to a decadent dessert that deserves the recognition of an all-day baking affair. I tend to find baking relaxing, but the aftermath is often the opposite. This cake is a perfect way to simply reward yourself for relaxing.

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 4 servings

Number Of Ingredients 18

1 cup all-purpose flour
3/4 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup hot coffee
1/2 cup canola oil
1/2 cup buttermilk
1 large egg
1 teaspoon pure vanilla extract or vanilla paste
3/4 pound fresh red cherries, pitted and sliced in half
1/4 cup sugar
1 teaspoon pure vanilla extract or vanilla paste
Juice of 1 lemon
2 teaspoons cornstarch
Pinch of kosher salt
Your favorite ice cream or whipped cream

Steps:

  • For the cake: Preheat the oven to 340 degrees F. Spray the inside of a medium (32-ounce) reusable oven-safe silicone container with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the coffee, oil and buttermilk and mix until well combined. Add the egg and vanilla and whisk until the batter is smooth, 2 minutes or so. Pour the batter into the prepared container and place it standing up on a baking sheet with the seal open. Bake until a toothpick can be inserted into the center of the cake and removed cleanly, about 50 minutes. Let cool completely, about 1 hour.
  • For the vanilla baked cherries: Combine the cherries, sugar and vanilla in a small (16-ounce) reusable oven-safe silicone container. In a small bowl, combine the lemon juice and cornstarch; pour over the cherries in the container. Zip the container, leaving the seal open 1 inch to vent. Place the container standing up on a baking sheet and bake until the cherries are simmering in liquid, about 30 minutes.
  • Open the container carefully. Stir the cherries and allow to cool completely, about 1 hour.
  • For serving: Invert the medium container and gently press to remove the cake then cut it into 4 slices. Top with the vanilla baked cherries and ice cream or whipped cream.

DEVIL'S FOOD CHEERIO CHEWIES



Devil's Food Cheerio Chewies image

These are great for potlucks and bake sales! The cake mix and butter make a brownie-like crust. I would recommend lightly spraying the edges of the pan, to make it a little easier to remove after the marshmallows back to the edge. The butter will take care of the bottom!

Provided by SrtaMaestra

Categories     Bar Cookie

Time 30m

Yield 24-48 bars

Number Of Ingredients 6

1/2 cup butter
1 (18 -19 ounce) box devil's food cake mix
3 cups miniature marshmallows
12 ounces chocolate chips (or a combination, or butterscotch chips, or a combination) or 12 ounces peanut butter chips (or a combination, or butterscotch chips, or a combination)
3 cups Cheerios toasted oat cereal
1 (14 ounce) can sweetened condensed milk

Steps:

  • Melt butter in oven at 350 degrees in 10 x 15 inch pan. Watch so it doesn't brown/bubble! Make sure entire bottom of the pan is coated with the butter.
  • Sprinkle cake mix over melted butter. Press down.
  • Top with marshmallows, then chocolate chips, and then Cheerios.
  • Drizzle sweetened condensed milk over the top of the last layer.
  • Bake at 350 degrees for 20-25 minutes.
  • Cut edges while warm. Refrigerate until firm and cut into bars. 24 bars makes for pretty large bars. Cutting into 48 is very difficult because of the cheerios.

Nutrition Facts : Calories 279.6, Fat 13.1, SaturatedFat 6.6, Cholesterol 15.8, Sodium 256.9, Carbohydrate 41.3, Fiber 1.8, Sugar 28.6, Protein 3.8

CHARLESTON CHEWIES



Charleston Chewies image

Provided by Kardea Brown

Categories     dessert

Time 1h40m

Yield 16 squares

Number Of Ingredients 9

4 tablespoons unsalted butter, plus additional softened butter for the baking dish
1 cup packed light brown sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup chopped pecans
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish.
  • Melt the butter in a small saucepan. Turn off the heat and let cool slightly, then add the brown sugar, almond and vanilla extract and stir until smooth. Stir in the egg.
  • Whisk together the flour and baking powder in a small bowl, then fold the mixture into the brown sugar mixture. Fold in the pecans. Pour the batter into the prepared baking dish and bake until set around the edges but still loose in the center, about 20 minutes. Let cool completely, then sift confectioners' sugar on top. Cut into 16 squares.

DEVIL'S FOOD CHEESECAKE



Devil's Food Cheesecake image

Provided by Food Network

Categories     dessert

Time 14h

Yield 1 3-layer (9-inch) cheesecake

Number Of Ingredients 27

3 (8-ounce) packages cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream
2 1/4 cup sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup firmly packaged dark brown sugar
3 extra-large eggs, separated
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoons pure vanilla extract
1 1/2 cups whole milk
1/2 teaspoon cream of tartar
12 ounces bittersweet or semisweet chocolate, shaved into Large Chocolate Curls, recipe follows
6 cups sifted confectioners' sugar (1 1/2 pounds)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
6 ounces bittersweet or semisweet chocolate, melted and cooled
2 tablespoons dark corn syrup
2 tablespoons pure vanilla extract
1/2 cup heavy or whipping cream
12 ounces bittersweet or semisweet chocolate, shaved into Large Chocolate Curls (see below)

Steps:

  • Early in the day, preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
  • To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix!
  • Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. Place in the freezer until ready to assemble the cake.
  • Meanwhile, prepare the devil's food cake layers. Check that the oven is preheated to 350 degrees F and that the water bath has been removed. Generously butter the bottom and sides of three 9-inch round layer cake pans. Very important: Line the bottom of all three pans with parchment or waxed paper (don't let the paper come up the sides).
  • Sift the flour, baking powder, and salt together in a small bowl. Cream the butter and both sugars together in a large bowl with the mixer on medium until light yellow and creamy. Add the egg yolks, one at a time, beating well after each. Beat in the melted chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternately with the milk, mixing well after each until blended.
  • Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean, dry beaters on high until stiff (but not dry) peaks form. Fold about one-third of the whites into the chocolate batter until they disappear, then gently fold in the remaining whites. Don't worry if you still see a few white specks--they'll disappear during baking. Divide the batter evenly between the three pans. Bake until a toothpick inserted in the centers comes out with moist crumbs clinging to it, about 30 minutes. Cool the cakes in the pans on a rack for 15 minutes, then remove the cakes from the pans and gently peel off the paper liners. Let cool completely, about 2 hours, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake.
  • Early on the day you plan to serve the cake, make the chocolate curls and lay them out on the marble or baking sheet to dry. Now make the frosting: In a large bowl, sift the confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about 2 minutes more.
  • To assemble the cake, remove the cheesecake from the freezer and let stand at room temperature about 10 minutes. Place one layer of devil's food cake, top side down, on a cake plate and spread with some of the frosting. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the frosted cake layer and spread with some frosting. Top with the second devil's food layer, top side down. Spread with more frosting and cover with the third devil's food layer, top side up. Brush away any crumbs from the sides and top of the fudge cake layers. Frost the sides and top of the cake with the remaining frosting, spreading the top with frosting about 1/2 inch deep. Use a long metal spatula that has been warmed under hot running water to smooth out the frosting on the sides and top of the cake. Coat the sides with the chocolate curls, placing them where you want. With a small spatula or table knife, swirl the frosting on top into a decorative design. Or, if you wish, decorate with a crosshatch design: Make about 6 vertical lines, 1 inch apart, then crisscross 6 more horizontal lines the same distance, swirling the icing a little as you go.
  • Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to easily slice. Use a sharp straight-edge knife, not a serrated one, to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month.
  • Chocolate Curls: At Junior's, the bakers often use dark chocolate curls to decorate cheesecakes for a delicious and very professional looking finish.
  • For large chocolate curls:
  • If you have a marble slab, use it. If not, use a baking sheet (place the sheet in the refrigerator to chill first).
  • Melt the chocolate over low heat. Spread it out in a thin sheet on the flat marble surface--but not so thin that you can see the surface through the chocolate. Let the chocolate cool.
  • Using a baker's bench scraper or a wide, flat metal spatula, scrape up the chocolate into wide curls, lifting them up as you work. The curls will be different widths and lengths, but that's fine. If the chocolate curls up into one long sheet, let it cool more before scraping again. Carefully place the curls where you want them on the cake. If you are decorating the side of the cake with them, press the curls gently into the frosting with your fingers so they stay, without falling off.
  • For smaller chocolate curls:
  • Buy a thick bar of chocolate and use at room temperature (not straight from the refrigerator). Stand up the chocolate bar vertically, slightly on an angle, against a flat surface, such as a chopping board. Slowly scrape down the bar with a vegetable peeler, allowing the chocolate to fall away into a pile of soft curls. Using a wide, flat metal spatula, carefully place them on the cake.

CHEERWINE DEVIL'S FOOD CAKE



Cheerwine Devil's Food Cake image

Another recipe from 'Taste of the South' that I am posting for safe-keeping. There is a frosting recipe included that I will post with this cake recipe as well. The picture of this cake looks really good, I am anxious to bake it! I believe that Cheerwine is a cherry-cola soft drink, 'Zaar wouldn't recognize the name so I used cherry-cola in its place.

Provided by Chef53Kathy

Categories     Dessert

Time 55m

Yield 1 13x9 cake, 12 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package devil's food cake mix
3 eggs
1/2 cup vegetable oil
1 1/3 cups cherry cola
1 teaspoon almond extract
1/3 cup cherry cola
1/2 cup margarine
1/4 cup unsweetened cocoa
2 1/2 cups powdered sugar
1/4 teaspoon almond extract
1 cup chopped walnuts, toasted

Steps:

  • .Preheat oven to 350*. Grease and flour a 13x9 pan. Mix cake mix, eggs, oil substituting the Cheerwine for the water. Add the almond extract. Pour into the prepared pan and bake as directed on the package. approximately 35-40 minutes.Frost immediately upon removal from the oven.
  • Frosting:
  • Prepare while the cake is baking.
  • In a small saucepan combine the Cheerwine, margarine and cocoa powder. Bring to a boil. Pour the hot mixture over the powdered sugar stirring until smooth. Add the almond extract and chopped nuts, stirring to combine.
  • Cool for approximately 20 minutes or until lukewarm. Pour over the hot cake.

Nutrition Facts : Calories 530, Fat 31.2, SaturatedFat 5, Cholesterol 52.9, Sodium 464.1, Carbohydrate 62.2, Fiber 2.3, Sugar 44.5, Protein 6.1

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