Devils Food Drop Cookies With Cream Cheese Frosting Recipes

DEVIL'S FOOD COOKIES

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.

DEVIL'S FOOD CREAM CHEESE COOKIES

Steps:

• Cream butter and cheese. Blend in egg and vanilla extract. Add dry cake mix, 1/3 at a time, mixing well after each addition. Cover; chill 30 minutes. Drop by scant teaspoonfuls onto ungreased baking sheet. Bake at 375 degrees F for 8 to 10 minutes. Cool slightly before removing from baking sheet.

DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
• Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
• Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
• Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
• Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
• Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
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DEVIL'S FOOD CREAM CHEESE COOKIES

Steps:

• Cream butter and cream cheese.
• Blend in egg and vanilla extract.
• Add dry cake mix, 1/3 at a time, mixing well after each addition.
• Cover; chill 30 minutes.
• Drop by scant teaspoonsful onto ungreased baking sheet.
• Bake at 375 degrees for 8 to 10 minutes.
• Cool slightly before removing from baking sheet.

DEVILS FOOD DROP COOKIES (WITH CREAM CHEESE FROSTING)

Steps:

• Cream butter and sugar until fluffy.
• Beat in egg and vanilla.
• Stir in melted chocolate.
• Sift dry ingredients and add to chocolate mixture alternately with sour cream. Mix well.
• Add nuts if desired.
• Bake 10 minutes at 350 and cool on wire rack. Frost with cream cheese frosting.
• For frosting: Mix together until creamy. Add additional powdered sugar if needed.

DEVIL'S FOOD COOKIES

Steps:

• In a large bowl mix the flour, sugr, cocoa powdrer, salt and baking soda. Once these dry ingredients are combined, add the melted butter and mix thoroughly.
• Add the beaten egg and mix thoroughly. Add the strong coffee and mix thoroughly.
• Chill the dough in the refrigerator for at least 1 hour. Overnight is fine too.
• When you're ready to bake, preheat the oven to 350.
• Roll the dough into 1" diameter balls with your hands. This dough may be sticky, so roll only enough for the cookies you plan to bake immediately and return the bowl to the refrigerator. Roll the dough balls in the bowl of sugar and place them on a greased cookie sheet, 12 balls to a standard sheet. Flatten slightly with the heel of your clean hand so they won't roll off on the way to the oven.
• Bake at 350 for 8-10 minutes. Cool on the cookie sheet for 1 minute and then move to wire rack to cool completely. If you leave them on the cookie sheet longer they will stick.
• White Icing - Mix the powdered sugar with the vanilla and the salt. Add the light cream gradually until the icing is the consistency you want. Put icing into a plastic food storage bag. Twist the top closed and cut off one of the bottom corners to let out the icing. Squeeze it out and drizzle it in fine lines over the cookies.
• Chocolate Icing - Mix the powdered sugar with the cocoa. Blend it until the resulting mixture is a uniform color. Add the vanilla and the salt. Add the light cream gradually until the icing is the consistency you want. Put icing into a plastic food storage bag. Twist the top closed and cut off one of the bottom corners to let out the icing. Squeeze it out and drizzle it in fine lines over the cookies.
• Let the icing dry completely and then pack in single layers in a box lined with wax paper. Do not stack them!

EASY COOKIE FROSTING

Steps:

• Place all ingredients in a mixing bowl.
• Beat on medium to high speed until all is combined and fluffy.
• You're done!

CREAM CHEESE DROP COOKIES

Steps:

• Cream butter and cream cheese. Blend in egg and vanilla. Add cake mix, 1/3 at a time and mix well. Fold in nuts and chill for 1/2 hour.
• Preheat oven to 375°F. Drop by tsp. on an ungreased baking sheet.
• Bake 8-10 minutes. Remove when slightly cool. Frost if desired: Add 2 squares milk chocolate candy bar while still hot for easy frosting.

RED VELVET COOKIES WITH CREAM CHEESE FROSTING

Steps:

• Mix all the cookie ingredients together. This will make a cookie dough.
• Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire).
• Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.
• Cool and then frost (they're also good without the frosting).
• For the frosting, beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
• Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.
• Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.