Best Frozen Devils Food Whipped Cream Sandwiches Recipes

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WEIGHT WATCHERS 1 POINT ICE CREAM SANDWICH



Weight Watchers 1 Point Ice Cream Sandwich image

Make and share this Weight Watchers 1 Point Ice Cream Sandwich recipe from Food.com.

Provided by jass1202

Categories     Frozen Desserts

Time 1m

Yield 1 serving(s)

Number Of Ingredients 2

1 whole honey graham crackers
1 tablespoon light whipped cream

Steps:

  • Break graham crackers in half.
  • Place on one half of the cracker a tbsp of whipped cream and top with another cracker.
  • Press lightly. place in freezer until ready to be eaten.
  • Make as many as you like as they are so good and are only 1 point.

DEVILS FOOD DROP COOKIES (WITH CREAM CHEESE FROSTING)



Devils Food Drop Cookies (With Cream Cheese Frosting) image

These are really good, but they take a little effort compared to drop cookies because of the frosting. It is worth it--great holiday cookie.

Provided by AmyZoe

Categories     Drop Cookies

Time 40m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 13

1/2 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 unsweetened chocolate square
2 cups flour, sifted
1/2 teaspoon baking soda
3/4 cup sour cream
1/2 cup nuts
3 ounces cream cheese
1 teaspoon vanilla
1/2 cup butter
3 cups powdered sugar

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.

Nutrition Facts : Calories 251.9, Fat 12.7, SaturatedFat 7, Cholesterol 35.7, Sodium 136.3, Carbohydrate 33.4, Fiber 0.7, Sugar 24.2, Protein 2.4

DEVIL'S FOOD VANILLA CREAM SPIRALS



Devil's Food Vanilla Cream Spirals image

Provided by Food Network

Categories     dessert

Time 3h

Yield 20 spirals

Number Of Ingredients 16

Nonstick vegetable spray, for coating parchment
5 eggs, separated
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup flour
1/2 cup cocoa powder
1 teaspoon baking powder
2 tablespoons powdered sugar
Vanilla cream filling, recipe follows
14 ounces bittersweet chocolate
2 ounces cocoa butter or vegetable oil
4 ounces or 1 stick butter
1/2 cup vegetable shortening
3/4 cup confectioners' sugar
1/2 teaspoon vanilla
4 tablespoons light corn syrup

Steps:

  • Preheat oven to 375 degrees F. Spray one 9 by 17-inch sheet tray with vegetable spray, line with parchment paper and spray again. In a mixer, using the whip attachment, whip the egg yolks and the sugar until doubled in volume and pale yellow; add vanilla extract. Sift together the flour, cocoa powder, and baking powder and powdered sugar twice. Slowly add the dry ingredients to the mixing bowl, running at slow speed, until fully incorporated.
  • In a clean and greaseless bowl, whip the egg whites until firm but not dry. Incorporate a fifth of the whipped egg whites into the cocoa mixture and mix until well incorporated. Fold the remaining egg whites into the cocoa mixture in 3 batches and immediately spread onto a large baking sheet using an offset spatula, being careful not to overwork the dough. Bake for 6 to 8 minutes.
  • Immediately run the tip of a knife around the edge of the cake to loosen it from the sides of the sheet tray then slide it (with the parchment paper) onto a cool surface. Trim dry edges of the cake.
  • Vanilla Cream Filling: With an electric mixer, beat together the butter and the vegetable shortening until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat at high speed until light and fluffy, about 5 minutes. Gradually beat in the vanilla and corn syrup until the filling is the consistency of sour cream, about 2 minutes more.
  • Using a sharp knife, cut the cake in half lengthwise. Using an offset spatula, spread a 1/8-inch thick layer of vanilla cream filling over half of the cake and cut into 5 equal sections per half. Roll up each section tightly (peeling off parchment paper as you roll) and place in the freezer for 30 minutes.
  • Melt the bittersweet chocolate in the top of a double boiler and add cocoa butter or vegetable oil. Place the rolls 1 at a time directly in the double boiler of melted chocolate. Coat each roll completely in the chocolate. Using two forks, carefully transfer the rolls to a parchment-lined tray, allowing any excess chocolate to drip back into the double boiler. Continue with the remaining rolls, pouring more of the chocolate onto the plate as needed.

DEVIL'S FOOD QUICK'N EASY - SUPER MOIST - AUNT VIRGINIA USED TO MAKE



Devil's Food Quick'n Easy - Super Moist - Aunt Virginia Used to Make image

As a child my favorite Aunt Virginia was known for this fudge-like rich and moist devil's food. This makes a large cake and goes a long way. Very good frosted with cool whip and instant pudding mixture or any favorite type. Dusted with powdered sugar through a doily lace pattern then adding real whipped cream on top is also very...

Provided by Linda McCormick

Categories     Other Snacks

Time 40m

Number Of Ingredients 10

4 c all purpose flour
3 c granulated sugar
9 Tbsp cocoa - not dutch cocoa
3 tsp soda
1 1/2 tsp salt
MIX ALL DRY INGREDIENTS TOGETHER. CREATE 3 HOLES AND ADD 1 INGREDIENTTO EACH:
1 c salad oil
3 Tbsp vinegar
3 Tbsp vanilla
POUR 3 C. WATER OVER ALL OF THE MIXTURE AND STIR OR MIX UNTIL LUMPS ARE GONE.

Steps:

  • 1. Grease and flour desired pans: 2 x 10" cake or 1 large jelly roll or sheet cake pan 13" x 18".
  • 2. The recipe passed down states bake at 350 degrees. There is no time stated but I have found the time varies from 25-30 minutes. The toothpick test is always needed to be absolutely sure.
  • 3. Cool on wire rack. Serve as desired whether frosted, as an ice cream cake roll or slightly warm and plain - Enjoy!
  • 4. COOL WHIP TOPPING: 2 boxes (3.5 oz) instant pudding 3 cups milk 16 oz. Whipped Topping Mix puddings with milk and fold thawed whipped topping into the pudding. Frost your sheet cake and keep refrigerated including any leftovers. Best if made in advance of serving.

DEVIL'S FOOD CAKE WITH WHIPPED CREAM ICING



Devil's Food Cake With Whipped Cream Icing image

My son's favorite cake. Tastes like an inside-out Hostess Cupcake. Follow directions carefully to avoid lumps.

Provided by Golfcrazy

Categories     Dessert

Time 1h8m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 11

1 (18 ounce) package duncan hines devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 cup milk (I use skim)
4 tablespoons flour
1/2 cup butter
1/2 cup Crisco
1 cup sugar
1 tablespoon vanilla extract
1 tablespoon almond extract

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.

Nutrition Facts : Calories 725.6, Fat 45.7, SaturatedFat 15.4, Cholesterol 102.4, Sodium 664.4, Carbohydrate 75.9, Fiber 1.6, Sugar 49.9, Protein 7.2

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