Frozen Devils Food Whipped Cream Sandwiches Recipes

DEVIL'S FOOD VANILLA CREAM SPIRALS

Steps:

• Preheat oven to 375 degrees F. Spray one 9 by 17-inch sheet tray with vegetable spray, line with parchment paper and spray again. In a mixer, using the whip attachment, whip the egg yolks and the sugar until doubled in volume and pale yellow; add vanilla extract. Sift together the flour, cocoa powder, and baking powder and powdered sugar twice. Slowly add the dry ingredients to the mixing bowl, running at slow speed, until fully incorporated.
• In a clean and greaseless bowl, whip the egg whites until firm but not dry. Incorporate a fifth of the whipped egg whites into the cocoa mixture and mix until well incorporated. Fold the remaining egg whites into the cocoa mixture in 3 batches and immediately spread onto a large baking sheet using an offset spatula, being careful not to overwork the dough. Bake for 6 to 8 minutes.
• Immediately run the tip of a knife around the edge of the cake to loosen it from the sides of the sheet tray then slide it (with the parchment paper) onto a cool surface. Trim dry edges of the cake.
• Vanilla Cream Filling: With an electric mixer, beat together the butter and the vegetable shortening until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat at high speed until light and fluffy, about 5 minutes. Gradually beat in the vanilla and corn syrup until the filling is the consistency of sour cream, about 2 minutes more.
• Using a sharp knife, cut the cake in half lengthwise. Using an offset spatula, spread a 1/8-inch thick layer of vanilla cream filling over half of the cake and cut into 5 equal sections per half. Roll up each section tightly (peeling off parchment paper as you roll) and place in the freezer for 30 minutes.
• Melt the bittersweet chocolate in the top of a double boiler and add cocoa butter or vegetable oil. Place the rolls 1 at a time directly in the double boiler of melted chocolate. Coat each roll completely in the chocolate. Using two forks, carefully transfer the rolls to a parchment-lined tray, allowing any excess chocolate to drip back into the double boiler. Continue with the remaining rolls, pouring more of the chocolate onto the plate as needed.

CHOCOLATE DEVIL'S FOOD CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.
• Let cool completely before decorating. Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling. Be careful not to pipe too much or you will break the cupcake. Serve.
• Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted.
• Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached. Use to fill cupcakes as directed above.

FROZEN CHOCOLATE GRAHAM 'ICE CREAM' SANDWICHES

Steps:

• Break chocolate graham crackers into squares. Spread a thick layer of whipped topping on half of the squares and place another square on top to make a sandwich. Gently wrap in plastic wrap and freeze for 1 hour or until set.

QUICK ICEBOX SANDWICHES

Steps:

• Mix pudding and milk according to package directions; refrigerate until set. Fold in whipped topping and chocolate chips. , Place 24 graham cracker halves on a baking sheet; top each with about 3 tablespoons filling. Place another graham cracker half on top. Wrap individually in plastic; freeze until firm, about 1 hour. Serve sandwiches frozen.

DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE

Steps:

• Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.
• In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It'll look very runny at first, but will soon come together into a glossy, pourable batter.
• Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).
• Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don't remove the paper). Invert it again, onto a plate, so that it's paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.
• Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You'll use them again later.
• Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.
• Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.
• Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).
• When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)

ICE CREAM SANDWICH DESSERT

Steps:

• Cut one ice cream sandwich in half.
• Place one whole and one half sandwich along a short side of an ungreased 13x9x2 inch pan.
• Arrange eight sandwiches in opposite direction in the pan.
• Spread with half of the whipped topping.
• Spoon fudge topping by teaspoonfuls onto whipped topping.
• Sprinkle with 1/2 cup peanuts.
• Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts.
• Pan will be full.
• Cover and freeze.
• Remove from freezer 20 minutes before serving.
• Cut into squares.
• Can be frozen up to 2 months.