yummy Devils food cake with white chocolate butter cream frosting

This devils food cake and the white chocolate frosting pretty much melt in your mouth. The flavors are so good together. If you like white chocolate this frosting is amazing! I made this for a birthday. Add chocolate shaving and m&m's, Presto! instant birthday cake.

For the cake:

9 tablespoons unsweetened cocoa powder
1½ cups cake flour (not self-rising)
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup strong coffee (or water)
½ cup whole or low-fat milk

preheat the oven to 350 degrees.

 Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper.

 sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

 In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. ( I always make sure to scrape the sides of my standing mixer to make sure everything is getting mixed in)

 Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.

6. Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting. ( I usually cool in the pans for 15 minutes, than take the cakes out of the pans and cool on wire racks until completely cool)

This recipe adapted by Davidlebovitz.com

For the frosting:

1 2/3 cups( 10 ounce package) Hershey's Premier white chocolate chips( I used ghirardelli white chocolate chips, only because i love their chocolate)

1/3 cup of milk

1 1/2 cups (3 sticks) cold butter, cut into pieces

1 3/4 cups powdered sugar

Place white chips and milk in microwave safe bowl. Microwave on high for 1 minute. stir. Microwave an additional 30 seconds, at a time until mixture is smooth and creamy when stirred.( keep stirring eventually the lumps will disappear): cool to lukewarm.

Beat butter and powdered sugar gradually into white chip mixture, beat until fluffy.

This makes about 4 cups of frosting. enough for two layer cake plus decorating.

recipe adapted by: The Cake Mix Bible Link

Pumpkin Chocolate Chip Cookies

              These cookies aren't pretty but they sure do taste beautiful. My daughter won a contest in her cooking class at school with this recipe. They are really a cookie for the fall but my daughter just had her appendix taken out and wanted me to make these for her. So i did and realized these are just too good and can be made anytime of the year! There is just a hint of pumpkin flavor that goes well with the cinnamon and nutmeg, add chocolate chips and you have pumpkin pie with chocolate crust all in a cookie!



Pumpkin Chocolate Chip Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 48

Ingredients:


1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups all- purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup chopped walnuts( optional)
1 cup semisweet chocolate chips

Directions:


Preheat oven to 350 degrees F
Grease cookie sheets( shortening worked best for me)

In a large bowl, cream together the shortening and sugar until light and fluffy.( This is more of a dry consistency rather a creamed one)
Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour,baking powder, baking soda,salt,nutmeg, and cinnamon. Gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop by teaspoons full onto greased cookie sheets.( I found that regular size spoon full worked the best)

Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

This recipe adapted by: Allrecipes.com

Amazing Choconut chip cookies

  I was browsing the web for some recipes and came across this little doozy. I had all the ingredients in my cupboard so i decided to give it a go. I am so glad i did! These moist cookies melt in your mouth and the chocolate and coconut merry together in sweet harmony. There is 72 servings so its perfect to make for a crowd.

 Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:
1 cup butter( I only had Blue Bonnet margarine sticks in my fridge, it worked just fine)
1 cup white sugar
1/2 cup light brown sugar
2 eggs
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups semi sweet chocolate chips
2 cups sweetened coconut flakes

Directions:
Preheat oven to 375 degrees F
                                     

                               In a large bowl or mixer,cream together the butter,brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

Combine the flour,baking soda and salt: stir into creamed mixture, one cup at a time.

 

Fold in Chocolate chips and coconut  

  

     
                                               Drop by rounded spoonfuls onto cookie sheet. ( The first batch kind of stuck to the pans so the second batch i put parchment paper on the pans and they didn't stick. I would recommend.)

  Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                                                                      Yummy!!

This recipe adapted by allrecipes.com