Devils Food Drop Cookies With Cream Cheese Frosting Recipes

Steps:

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

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.
• Copyright 2016 Television Food Network, G.P. All rights reserved

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.

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.

Steps:

• Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
• Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

Steps:

• Preheat oven to 375°F.
• In a mixing bowl, beat together butter, cream cheese and milk.
• Beat in sugar and vanilla.
• Gradually mix in flour. Stir in walnuts.
• Drop by tablespoonful 2-inches apart on to ungreased cookie sheets.
• Bake at 375°F for 10 minutes or until edges begin to slightly brown.

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.

Steps:

• Prepare cake mix, pour 1/2 of batter in greased and floured 9 x 13 inch pan.
• Blend filling ingredients until smooth and creamy.
• Spread filling over cake batter.
• Pour in remaining cake batter.
• Bake at 350 degrees for 45 minutes.
• Cool completely.
• Prepare icing and spread on cooled cake.
• Keep cake in refrigerator.

Steps:

• Cream margarine and sugar till fluffy. Beat in egg and vanilla. Stir in chocolate. Sift together all dry ingredients, adding to chocolate mixture alternately with the sour cream. Mix well and stir in walnuts. Drop from teaspoon, 2 inches apart, on foil-covered cookie sheet (dull-side-up). Bake at 350° for 10 minutes or just until done. Remove and cool. Frost with Mocha Frosting. Mocha Frosting: Cream margarine, coffee, cocoa, and salt; slowly cream in 1 cup of the sugar, then add remaining 2 cups sugar, milk, and vanilla. Beat until smooth.