SPEEDY LITTLE DEVILS
I"m not sure where I got this recipe from, but it sure is yummy and oh so fast and easy. It's more of a bar than cake...enjoy!
Provided by CoffeeB
Categories Bar Cookie
Time 30m
Yield 3 dozen
Number Of Ingredients 4
Steps:
- Combine melted butter and dry cake mix.
- Reserve 1 1/2 cups of this topping for top crust.
- Put remaining crumb mixture into an ungreased 9x13 cake pan.
- Top that layer with combined peanut butter and marshmallow cream and spread evenly.
- Crumble remaining mixture over that and gently press into filling.
- Bake 20 minutes at 350°F.
- Cool.
Nutrition Facts : Calories 1466.8, Fat 79.1, SaturatedFat 29.6, Cholesterol 81.3, Sodium 1926.3, Carbohydrate 185.2, Fiber 6.7, Sugar 100.3, Protein 21.7
PRETZEL DOGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside.
- Roll each dinner roll into a long rope approximately 1 1/2 to 2 times the length of a hot dog. Coil each rope around a hot dog, pinching the ends to seal them so they cannot come loose.
- Add the baking soda to the boiling water, then, working in batches, drop the pretzel dogs into the water for 30 seconds and remove to a rack.
- When all the dogs have been boiled, place them on the greased baking sheet. Brush with the beaten egg and sprinkle with pretzel salt.
- Bake until the bread ropes are cooked and have turned golden brown, about 12 minutes. Serve with spicy mustard and pickles.
LITTLE DEVIL'S FOOD CAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners. Whisk the flour with the cocoa powder, baking soda, baking powder, and salt.
- Beat the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk 1 at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.
- Bring water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Divide the batter among the muffin cups filling them 2/3 full. Bake until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting.
- For the frosting: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream to a boil. Pour cream over chocolate and shake the bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in 1 of the flavorings, if desired. Dip the tops of the cooled cupcakes into the frosting. (Frosting can also be chilled and whipped, then piped or spread onto the cupcakes.) Set them upright and let stand 1 or 2 minutes, until frosting is slightly set, then decorate with fresh berries, candies, or chopped pistachios, if desired. Let cakes stand on rack until frosting is completely set.
DEVIL'S FOOD CAKE I
This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.
Provided by Debra Steward
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g
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