Best 6 Devils Food Cake Cookies Recipes

DEVIL'S FOOD CAKE I

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!

DEVIL'S FOOD CAKE MIX COOKIES

Steps:

• Preheat oven to 350* Prepare a cookie sheet and set aside. In a medium bowl combine cake mix, oil & eggs. Mix well. Add chocolate chips and mix well. Using a small cookie scoop, scoop out cookies onto prepared cookie sheet. Bake for 8 - 10 minutes.

SHERRI'S DEVIL'S FOOD FUDGE COOKIES

Steps:

• Combine the cake mix, eggs and oil until well blended.
• Add chocolate chips and nuts.
• Use hands (or spoon) to mix/smush/knead it all together.
• form into balls and bake at 350° for 10-12 min.
• they'll still look soft, like they're not done enough, but the bottoms will be getting brown.
• Allow the cookies to cool for one minute on the baking sheet before moving the cookies to a wire rack to finish cooling.

DEVIL'S FOOD CAKE COOKIES WITH STRAWBERRIES

Steps:

• Top cakes with remaining ingredients.

DEVIL'S-FOOD CAKE

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.

DEVIL'S FOOD CHOCOLATE CAKE MIX COOKIES

Steps:

• Preheat oven to 350.
• Add all ingredients to bowl (except sprinkles) and mix well to combine.
• If the dough is too sticky, you may want to refrigerate for 30 minutes.
• Put sprinkles in bowl or plate.
• Roll dough into tablespoon-sized balls and roll in sprinkles.
• Bake on ungreased cookie sheet for 10 minutes.
• Cool for 10 minutes before eating.