Best Frozen Devils Food Whipped Cream Sandwiches Recipes

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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

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.

MALTED MILK BALL ICE-CREAM DESSERT



Malted Milk Ball Ice-Cream Dessert image

From Betty Crocker Easy Get-Togethers, this sounds like a fun make-ahead dessert for a crowd. Cooking time is freezing time.

Provided by lazyme

Categories     Frozen Desserts

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 4

3 1/3 cups malted milk balls (10 1/2 ounces)
1 (12 ounce) container frozen whipped topping, thawed
12 frozen rectangular ice cream sandwiches
1 cup hot fudge, warmed, if desired (optional)

Steps:

  • Place malted milk balls in resealable plastic food-storage bag.
  • Tap with rolling pin or meat mallet until coarsely crushed.
  • Reserve 1/3 cup.
  • Mix remaining crushed malted milk balls and the whipped topping.
  • Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan.
  • Spread whipped topping mixture over ice-cream sandwiches.
  • Sprinkle with reserved crushed malted milk balls.
  • Cover and freeze 2 to 3 hours or until firm.
  • For serving, cut into 4 rows by 3 rows.
  • Top with fudge sauce.
  • Note:.
  • We have found that frozen malted milk balls crush more easily than when crushed at room temperature.

Nutrition Facts : Calories 90.9, Fat 7.2, SaturatedFat 6.2, Sodium 7.1, Carbohydrate 6.6, Sugar 6.6, Protein 0.4

CHOCOLATE DEVIL'S FOOD CUPCAKES



Chocolate Devil's Food Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 36 medium-sized cupcakes

Number Of Ingredients 23

3/4 cup boiling water
3/4 cup cocoa powder
6 ounces butter
2 cups sugar
1 teaspoon fine salt
1 teaspoon vanilla extract
3 eggs
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
Ganache, recipe follows
Violet Buttercream, recipe follows
8 ounces chocolate
3/4 cup heavy cream
2 tablespoons sugar
2 tablespoons butter
4 ounces egg whites
6 ounces sugar
8 ounces butter, cut into small pieces, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon violet essence
Violet food coloring

Steps:

  • Preheat the oven to 350 degrees F.
  • Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.
  • Let cool completely before decorating. Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling. Be careful not to pipe too much or you will break the cupcake. Serve.
  • Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted.
  • Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached. Use to fill cupcakes as directed above.

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