Devils Food Cake With Cool Whip Frosting Recipes

Steps:

• Bake Duncan Hines Devil's Food Cake per package directions.
• While Cake is baking, mix milk and flour in sauce pan with wire whisk. Cook over medium high heat stirring with whisk constantly until it forms a thick paste. While this cools whip again to avoid lumps in about 5 minutes.
• Mix together softened butter & Crisco and beat with electric mixer for 4 minutes.
• Add sugar gradually and beat for another 4 minutes.
• Add cool milk and flour mixture gradually and beat for another 4 minutes. Add vanilla and almond extract at the end. This can be done to taste.

Steps:

• Set a rack at the middle level of the oven and preheat to 350 degrees.
• Sift flour, baking soda and salt, once then set aside. With an electric mixer set at medium speed, beat butter until soft and light. Add sugar and continue beating until very light, about 5 minutes. Beat in chocolate, then eggs, 1 at a time. Continue beating until light and smooth.
• Beat in half the sour cream, then half the flour mixture, scraping bowl and beater(s). Repeat with remaining sour cream and flour mixture, scraping again. Combine vanilla and boiling water and gently beat into batter. Pour batter into prepared pan and bake for about 45 minutes, until firm and well risen. Cool in pan on rack for 5 minutes, then unmold and cool on a rack. For the frosting, combine all ingredients in bowl of mixer. Whisk to combine then place over a pan of simmering water, gently whisking until mixture is hot and sugar is dissolved. Use electric mixer on medium speed to beat until cooled, but not dry. To finish, cover top and side of cake with frosting, swirling it from the center outward.

Steps:

• Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter pans with 1 3/4-inch-high sides. Dust with flour; discard excess. Bring 3/4 cup water to boil in medium saucepan. Remove from heat. Whisk in cocoa to form paste. Cool slightly. Add buttermilk; whisk until blended.
• Whisk flour and next 3 ingredients in medium bowl to blend. Using electric mixer, beat sugar and next 4 ingredients in large bowl until light, about 5 minutes. Beat in cocoa mixture. Add dry ingredients and beat just until blended. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto racks; cool.
• Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second layer. Spread remaining frosting over entire cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Sift together the flour, sugar, baking soda and salt. Set aside.
• In a large bowl, beat shortening until smooth. Add flour mixture, 1 cup of the milk and vanilla. Mix on low speed until flour is dampened, then beat on medium speed for 2 minutes. Add eggs, remaining 1/3 cup milk and melted chocolate. Beat on medium speed for 1 minute. Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Preheat oven to 350 degrees F. On a double boiler melt 1 cup of buttermilk and chocolate chips. Let it cool.
• Mix eggs, applesauce, sugar, remaining buttermilk, and vanilla. Beat until combined.
• Sift flours, cocoa powder, baking soda, and cream of tartar into a bowl. Gradually add dry ingredients to wet ones and combine.
• Add melted chocolate stirring at the same time as you incorporate the melted chocolate into the bowl.
• Grease and flour a 9 inch spring from pan and add cake butter into the pan.
• Bake for 40 to 50 minutes depending on the oven. Cool in pan before frosting.
• For the frosting, combine cream cheese and sugar with electric mixer. Fold whip cream and frost cake. Decorate as desired.

Steps:

• In the top of a double boiler, combine cocoa and 1 cup sugar. Beat 1 egg; add to double boiler. Add 1 cup milk; cook until thick and smooth. Set aside to cool. , Meanwhile, cream shortening and remaining sugar in a large bowl. Add remaining eggs, one at a time, beating well after each addition. , Sift together flour, baking soda and salt; add alternately with remaining milk to creamed mixture. Add vanilla and cooled cocoa mixture; beat thoroughly. Pour into two greased 8- or 9-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with your favorite seven-minute or fudge icing.

Steps:

• In a large bowl, combine brown sugar, shortening and eggs. Add vanilla; beat well. Sift together flour, cocoa, baking powder, soda and salt. Add alternately with buttermilk to the egg mixture. Pour batter into two greased 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine first four ingredients in the top of a double boiler; beat with an electric mixer until thoroughly mixed. Place over rapidly boiling water and continue to beat for 7 minutes or until frosting will hold stiff peaks. Remove from boiling water and add vanilla. Continue to beat frosting until thick enough to spread. Frost cake when completely cooled.

Steps:

• To make the cake, preheat oven to 350 degrees. Butter and lightly flour 2 8-inch-round cake pans. Place the cocoa, 3 tablespoons of sugar and the water in a small pan and cook over low heat until smooth and blended. Remove from the heat and stir in the milk; set aside.
• Cream the butter, add the vanilla and 1/2 cup of sugar and beat until light. Beat in the yolks and then gradually add the cocoa mixture. Mix well. Mix the flour, cream of tartar, salt and baking soda, add to the first mixture and blend just until smooth.
• Beat the egg whites until foamy. Slowly add the remaining sugar and beat until the whites are stiff but not dry. Fold the whites into the batter. Spread in the pans and bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto racks.
• To make the frosting, stir together all the ingredients except the vanilla in a heavy saucepan. Bring to a rolling boil and cook, stirring vigorously, for 1 minute. Let cool completely. Add the vanilla and beat until thick. Frost the cake.

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!

Steps:

• Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
• In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
• Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
• Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
• Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
• Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.