Best Devils Delight Cake Recipes

Devil's Delight Cake image

Provided by BekW8670

Categories Dessert

Time 45m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 11

18 1/4 ounces devil's food cake mix with pudding
4 eggs
1 cup water
1/2 cup vegetable oil
1 cup miniature marshmallow
1 cup semi-sweet chocolate chips
6 tablespoons butter, softened
1/2 cup cocoa
2 2/3 cups confectioners' sugar
4 -6 tablespoons milk
1 teaspoon vanilla

Steps:

Heat oven to 350°F Grease and flour 13x9 pan.
In a large bowl, combine cake mix, eggs, oil, and water. Beat on low just until blended. Increase speed to medium; beat 2 minutes.
Stir in marshmallows and chocolate chips.
Pour batter into prepared pan. Bake until toothpick comes out clean: 35 minutes for 9x13, 45 minutes for Bundt pan, 15 minutes for cupcakes, 30 minutes for 2x9" round pans.
Cool 10 minutes before removing from pan.
In a small bowl, combine all ingredients for frosting. Beat to spreading consistency.
Cool completely and frost with Easy Cocoa Frosting.

Nutrition Facts : Calories 313.8, Fat 15.2, SaturatedFat 5.4, Cholesterol 51.9, Sodium 274.8, Carbohydrate 45, Fiber 2.1, Sugar 33.7, Protein 3.4

Devils Delight Dessert image

Provided by Darci Juris @keepitinthekitchen

Categories Cakes

Number Of Ingredients 5

1 package(s) chocolate cake mix (with needed ingredients to prepare as instructed)
1 package(s) instant chocolate pudding mix (with needed ingredients to prepare as instructed)
2 pound(s) fresh strawberries
1/2 cup(s) sugar
1 large container of cool whip

Steps:

Prepare strawberries a few hours ahead if possible. Cut each strawberry into quarters for small slices. Place in a bowl and pour sugar on top. Gently stir well to coat. Cover and refrigerate for at least 30 minutes.
Prepare pudding as directed on package. Let chill in refrigerator for about 30 minutes.
Bake cake mix as instructed on box. Let cool. When ready, make sure the cake fits into your dish of choice. We had to cut some of the outside edge off in order for it to fit into our narrow bowl.
Start layer with one cake round at the bottom. Poke large holes throughout the cake (I used the end of a wooden spoon).
Pour half of the pudding mixture over the cake. Add 1/3 the strawberries atop the pudding. Then spread a thick layer of cool whip over the strawberries. Repeat with the second cake round, pudding, 1/3 strawberries and cool whip. Top with remaining strawberries. Tah-dah!
It's best to cover and refrigerate it for a bit until ready to serve. Great to make the night before. When serving, I would just slice a piece, and use a pie server to pull out a piece. It may be a little messy, but so tasty.

The Ultimate Devil's Food Cake image

Provided by Martha Stewart

Number Of Ingredients 13

3 sticks unsalted butter, room temperature, plus more for pans
1 cup boiling water
3/4 cup unsweetened Dutch-process cocoa powder
4 ounces bittersweet chocolate, chopped (3/4 cup)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons coarse salt
2 cups packed light-brown sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
6 1/4 cups Chocolate Swiss Meringue Buttercream Frosting

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.