How to Make a Devil’s Fruit Cake recipe, this one made with apricots, cherries, apricot jam and a dash of cinnamon.
Ingredients: 3/4 cup (240 mL) apple juice, soured (or water) 1 teaspoon baking soda 1/2 cup (180 mL) granulated sugar 1 tablespoon (15 mL) molasses 1 cup (500 mL) (or 2 cups) (60 mL) whole milk 1 egg 1 teaspoon (5 mL) vanilla extract 1 cup ice 1 teaspoon kosher salt (or 3/8 teaspoon table salt) Directions: Combine apple juice and baking soda in a medium saucepan over medium heat.
Stir constantly, until the sugar dissolves.
Bring to a boil, then reduce heat and simmer, covered, for 5 minutes or until the mixture thickens slightly.
Remove from heat, strain into a bowl, and cool completely.
Transfer to a container with a tight-fitting lid and chill for 2 hours.
Remove lid and set aside to cool completely before using.
(Adapted from “How to Make Devil’s Ice Cream Cake” by Donna Wills, published by St. Martin’s Press.)
Devil’s Devil’s Chocolate Cake 1/4-cup (240-mL) unsalted butter 1 cup sugar 1 1/3 cups (360 mL) all-purpose flour, sifted (about 1 1 / 2 teaspoons) 2 teaspoons baking powder 1 teaspoon salt (optional) 1 cup chocolate chips 1 cup butter 1/8 cup (150 mL) milk, divided (about 2 tablespoons) 1/5 cup (70 mL) dark chocolate, finely chopped (about 5 ounces) Directions : Preheat oven to 350°F (177°C).
Line two baking sheets with parchment paper.
Place butter, sugar, flour, baking powder, and salt in a large bowl.
In a large mixing bowl, sift together cocoa powder, chocolate chips, milk, dark chocolate and remaining ingredients.
In another large mixing cup, whisk together butter, dark and cocoa until smooth.
Whisk in remaining ingredients until well combined.
Pour batter into prepared baking sheets and evenly distribute evenly across the baking sheets.
Bake for 22 to 24 minutes, or until golden brown and firm.
Cool in pan for 5 to 10 minutes, then transfer to a cooling rack to cool fully.
Devil’s Peach and Cream Cake 1 1 cup milk, cooled 1 tablespoon vanilla extract, plus 1 tablespoon for sprinkling 1 cup finely chopped peaches (about 6 ounces) 1 tablespoon butter (softened by microwave) 1 1 1 3/6 cups (180-mL, or 2 1/ 2 cups (400 mL) cream cheese, softened by whisking) Directions (adapted from “‘What is the Best Way to Make Your First Devil’s Cake?’ by Donna Hills, available from Amazon): In a medium bowl, combine the milk, vanilla extract and butter until smooth and combined.
Stir in the peaches and butter and mix thoroughly.
Add the cream cheese and mix until smooth, adding more milk if the mixture begins to thicken.
Pour into a 9-inch cake pan and bake for 20 to 25 minutes, until golden and puffy.
Cool completely on a wire rack, then carefully cut into 12 pieces.
Devils Chocolate Cake – 6 1/6-ounce (170-mL or 3 1/16-ounce) packages (or 1 1⁄2 cups (480 mL) cake mix) (I used a large container) 2 tablespoons (30 mL) unsweetened cocoa powder 1 tablespoon granulated salt (1 teaspoon table or 3/16 teaspoon kosher) 1⁼ cups (50 mL) butter, softened to room temperature (or about 1 1 ⁄ 2 tablespoons softened butter) 1 ½ cups (200 mL) heavy whipping cream, softened or cooled to room temp.
Directions: To make Devil’s Cocoa Cake, combine cocoa powder and granulated sodium in a small bowl.
Whist, until powdered.
Add salt and mix.
Add heavy cream and mix well.
Pour mixture into a large microwave-safe bowl and microwave on high for 20 minutes, stirring often.
Stir until the chocolate is melted.
The cake should start to thaw when the mixture is cooled, then turn off the microwave.
Devil ‘s Fruit Cake 1-1/2-ounce can crushed pineapple, juice from 1 lemon, juice of 1 orange, 2 teaspoons granulated vanilla extract 2 cups sugar 1 cup cocoa powder (or other powdered sugar) 1 ⅓ cups (250 mL) hot water, or to taste Directions: Add all ingredients to a blender and blend until smooth or a dough forms.
Cover and refrigerate for 1 hour.
To make devil’s chocolate cake, combine coconut milk, sugar and vanilla extract in a mixing bowl.
Add coconut milk and sugar and mix to combine.
Add cocoa powder to coconut milk mixture and mix for 1 minute. The