Voodoo Cake Recipes

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VOODOO VODKA



Voodoo Vodka image

Substituting grains of paradise for your normal black Tellicherry peppercorns, this delicious blend of peppercorns, ginger, and cardamom flavors will have your friends exclaiming 'We love that voodoo that you do!' This pepper vodka is great over ice or in your favorite bloody mary! Na vash zdorovya!

Provided by The Gruntled Gourmand

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time P5DT10m

Yield 10

Number Of Ingredients 2

1 (750 milliliter) bottle good-quality vodka (such as Grey Goose®, Chopin®, or Dry Fly®)
¼ cup grains of paradise, lightly cracked

Steps:

  • Pour the vodka into a 1-liter glass bottle, and add the grains of paradise. Close the bottle, and shake gently. Store in a cool place for 5 to 7 days; gently shake the bottle once a day.
  • Strain the vodka through a very fine metal mesh strainer, such as a wine strainer, into a sterile glass container. (Using a coffee filter will strip some of the flavoring oils out of the vodka.)

Nutrition Facts : Calories 164.8 calories, Carbohydrate 0.4 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.8 mg

VOODOO EMPRESS



Voodoo Empress image

Provided by Food Network

Categories     dessert

Yield 1 cocktail

Number Of Ingredients 5

1 1/2 ounces Praline Pecan liqueur
3/4-ounce Tia Maria
3 ounces half-and-half
1-ounce cola
Shaved chocolate, for garnish

Steps:

  • Mix liqueur, Tia Maria, and half-and-half in mixer and shake. Pour over ice in a 12-ounce glass. Top with 1-ounce cola. Garnish with shaved chocolate and a soda straw.

VOODOO CAKE



Voodoo Cake image

This recipe was given to me by a very nice guy that I work with. He brought it for a potluck and we all accused him of having his mom make it for him, but he swears he makes it himself. Either way, it's really good. Cook time includes chilling.

Provided by Nanita

Categories     Dessert

Time 1h40m

Yield 18 serving(s)

Number Of Ingredients 9

1 cup flour
1/2 cup butter
1 cup crushed pecans
1 (8 ounce) package cream cheese
1 (8 ounce) container Cool Whip
1 (6 ounce) package instant chocolate pudding mix
3 cups milk
1 cup powdered sugar
additional pecans or chocolate sprinkles, for garnish

Steps:

  • Mix flour, butter and pecans in bowl.
  • Press into bottom of 9X13 pan.
  • Bake for 20 minutes at 350 degrees.
  • Cool completely.
  • Mix 1 cup of the cool whip, the cream cheese, and the powdered sugar.
  • Spread mixture on top of cooled cookie crust.
  • Mix 3 cups milk with instant pudding.
  • Spread on top of previous layer.
  • Spread remaining cool whip on top and sprinkle with pecans or chocolate sprinkles.
  • Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 283.3, Fat 18.8, SaturatedFat 10.1, Cholesterol 33.1, Sodium 229.5, Carbohydrate 26.1, Fiber 1.1, Sugar 14.5, Protein 4

BBQ VOODOO



Bbq Voodoo image

Provided by Food Network

Number Of Ingredients 17

1 (16 oz.) jar honey
1 (16 oz.) jar molasses (unsulfured)
2 heads garlic, sliced in half across bulb, outside paper removed
3 canned chilpotles w/ adobo sauce
8 ancho chiles, stemmed & seeded
3 tablespoons black pepper
1/4 cup coarse salt
1 tablespoon whole cumin seed
1 tablespoon coriander seed
4 bay leaves
2 quarts canned tomatoes (or 1 6 oz. can tomato paste)
2 yellow onions, quartered
1 5 lb. RIPE seedless watermelon cubed
4 RIPE peaches, pitted and skin removed
1 quart cider vinegar
3 cups water
1 large jar store-bought BBQ sauce (Note: Put your favorite choice in here: hot and spicy "Scott's" vinegar base, which is my favorite, or sweet, or hickory...)

Steps:

  • Add the honey, molasses, garlic, chipotles, chiles, pepper and salt in large stockpot. Place the cumin, coriander and bay leaves on a piece of cheesecloth, then tie into a pouch with kitchen twine. Add to the stockpot and cook over medium heat 30 minutes, stirring gently often. Mixture will be thick and fragrant.
  • Add the canned tomatoes. Cook 20 minutes and break up tomatoes. Remove spice bag.
  • Add the onions, watermelon and peaches. Cook 45 minutes on medium. Cool 30 minutes. Remove large pieces of fruit, chiles, garlic, and onion and puree them in a process till smooth. Combine the puree with the remaining mixture and pass through strainer in batches. Mixture should be smooth. Return to pot.
  • Add the vinegar, water and BBQ sauce. Reduce heat to low, cook minimum 4 hours.
  • Add brown sugar to your taste.
  • Let sauce come to room temperature. Marinate meat in enough sauce to cover in 1 gallon bag for 24 hrs. Smoke using favorite method. Shred meat, adding enough sauce to shredded meat to coat (don't add the marinating sauce to the shredded meat unless you've boiled the sauce first).
  • The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
  • Serve with additional sauce on side.

BLACK MAGIC CAKE WITH VOODOO FROSTING



Black Magic Cake With Voodoo Frosting image

This is a super moist chocolate with a delicious decadent frosting. My husband does the "chocolate dance" whenever I bake this cake! It is truly a delicious cake or "darn good cake" as quoted from my best friend.

Provided by peg_lyn

Categories     Dessert

Time 2h

Yield 8-12 serving(s)

Number Of Ingredients 14

1 3/4 cups flour
2 cups sugar
3/4 cup hershey cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee (or 2 teaspoons instant coffee mixed with 1 cup boiling water)
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup buttermilk (1 CUP regular milk with 1 tbsp. vinegar added) or 1 cup sour milk (1 CUP regular milk with 1 tbsp. vinegar added)
1 cup chocolate fudge topping
1 tablespoon instant coffee
4 cups frozen non-dairy topping, thawed and divided (like cool-whip)

Steps:

  • CAKE:.
  • Combine dry ingredients in a bowl.
  • Add all the rest of the ingredients.
  • Beat at medium speed for 2 minutes.
  • Batter will be thin.
  • Pour into 2 greased and floured 9-inch cake pans.
  • Bake at 350° for 30-35 minutes until toothpick inserted in center comes out clean.
  • Cool on rack until ready to frost.
  • FROSTING:.
  • Prepare, bake and cool 2 9-inch round cake layers.
  • For layer filling, combine hot fudge and instant coffee granules in a medium sauce pan; heat until coffee crystals are dissolved.
  • Cool for 15 minutes and then fold into fudge mixture 2 cups of the whipped topping.
  • Refrigerate 30 minutes.
  • Place first cake layer on a serving plate and spread with 1 cup filling.
  • Top with second layer.
  • Add remaining 2 cups whipped topping to the remaining fudge mixture and mix well.
  • Frost top and sides of the cake with topping mixture.
  • Keep cake refrigerated.
  • TIP: Garnish with chocolate curls, chocolate coated coffee beans or grated chocolate.

Nutrition Facts : Calories 718.5, Fat 29.4, SaturatedFat 12.7, Cholesterol 54.9, Sodium 844.4, Carbohydrate 109.8, Fiber 4.5, Sugar 73.1, Protein 9.3

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