Cheese Swirled Devils Food Cake Recipes

DEVIL'S FOOD CHEESECAKE

Steps:

• Early in the day, preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
• To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix!
• Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. Place in the freezer until ready to assemble the cake.
• Meanwhile, prepare the devil's food cake layers. Check that the oven is preheated to 350 degrees F and that the water bath has been removed. Generously butter the bottom and sides of three 9-inch round layer cake pans. Very important: Line the bottom of all three pans with parchment or waxed paper (don't let the paper come up the sides).
• Sift the flour, baking powder, and salt together in a small bowl. Cream the butter and both sugars together in a large bowl with the mixer on medium until light yellow and creamy. Add the egg yolks, one at a time, beating well after each. Beat in the melted chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternately with the milk, mixing well after each until blended.
• Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean, dry beaters on high until stiff (but not dry) peaks form. Fold about one-third of the whites into the chocolate batter until they disappear, then gently fold in the remaining whites. Don't worry if you still see a few white specks--they'll disappear during baking. Divide the batter evenly between the three pans. Bake until a toothpick inserted in the centers comes out with moist crumbs clinging to it, about 30 minutes. Cool the cakes in the pans on a rack for 15 minutes, then remove the cakes from the pans and gently peel off the paper liners. Let cool completely, about 2 hours, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake.
• Early on the day you plan to serve the cake, make the chocolate curls and lay them out on the marble or baking sheet to dry. Now make the frosting: In a large bowl, sift the confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about 2 minutes more.
• To assemble the cake, remove the cheesecake from the freezer and let stand at room temperature about 10 minutes. Place one layer of devil's food cake, top side down, on a cake plate and spread with some of the frosting. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the frosted cake layer and spread with some frosting. Top with the second devil's food layer, top side down. Spread with more frosting and cover with the third devil's food layer, top side up. Brush away any crumbs from the sides and top of the fudge cake layers. Frost the sides and top of the cake with the remaining frosting, spreading the top with frosting about 1/2 inch deep. Use a long metal spatula that has been warmed under hot running water to smooth out the frosting on the sides and top of the cake. Coat the sides with the chocolate curls, placing them where you want. With a small spatula or table knife, swirl the frosting on top into a decorative design. Or, if you wish, decorate with a crosshatch design: Make about 6 vertical lines, 1 inch apart, then crisscross 6 more horizontal lines the same distance, swirling the icing a little as you go.
• Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to easily slice. Use a sharp straight-edge knife, not a serrated one, to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month.
• Chocolate Curls: At Junior's, the bakers often use dark chocolate curls to decorate cheesecakes for a delicious and very professional looking finish.
• For large chocolate curls:
• If you have a marble slab, use it. If not, use a baking sheet (place the sheet in the refrigerator to chill first).
• Melt the chocolate over low heat. Spread it out in a thin sheet on the flat marble surface--but not so thin that you can see the surface through the chocolate. Let the chocolate cool.
• Using a baker's bench scraper or a wide, flat metal spatula, scrape up the chocolate into wide curls, lifting them up as you work. The curls will be different widths and lengths, but that's fine. If the chocolate curls up into one long sheet, let it cool more before scraping again. Carefully place the curls where you want them on the cake. If you are decorating the side of the cake with them, press the curls gently into the frosting with your fingers so they stay, without falling off.
• For smaller chocolate curls:
• Buy a thick bar of chocolate and use at room temperature (not straight from the refrigerator). Stand up the chocolate bar vertically, slightly on an angle, against a flat surface, such as a chopping board. Slowly scrape down the bar with a vegetable peeler, allowing the chocolate to fall away into a pile of soft curls. Using a wide, flat metal spatula, carefully place them on the cake.

CHEESE-SWIRLED DEVIL'S FOOD CAKE

Steps:

• Heat oven to 350°F Coat a 13 X 9 baking pan with nonstick spray.
• Combine cheese, 1 egg, and sugar in small bowl. Beat with an electric mixer until smooth. Gradually beat in milk and vanilla. Reserve.
• Combine cake mix, 3 eggs, water, and oil in large bowl, using mixer at low speed. Beat for 2 minutes at high speed.
• Pour half the batter into prepared pan. Drizzle with half the cheese mixture. Repeat layers. Run knife through batter to make swirls.
• Bake at 350°F for 35 to 40 minutes or until cake begins to pull away from sides of pan. Cover cake for last 10 minutes if browning too quickly. Cool in pan on wire rack.
• To serve, cut into squares and serve with raspberry sauce.
• Raspberry Sauce:.
• Puree raspberries in blender, Press through sieve to remove seeds.

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
• Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

CHEESE-SWIRL CHOCOLATE CAKE

Steps:

• In a small bowl, combine the cream cheese, 1 egg, sugar and vanilla; set aside. In a large bowl, combine the cake mix, water, oil and remaining eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour half of the batter into a greased 13x9-in. baking pan. Drop half of the cream cheese mixture by tablespoonfuls over the batter. Repeat layers. Cut through batter with a knife to swirl the cream cheese mixture. , Bake at 350&Deg; for 35-40 minutes or until a toothpick inserted in the center comes out clean (cake may crack). Cool on a wire rack., Meanwhile, in a blender, cover and process strawberries until pureed. Serve with cake.

DEVIL'S FOOD CHEESECAKE

Steps:

• Early in the day, preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
• To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix!
• Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. Place in the freezer until ready to assemble the cake.
• Meanwhile, prepare the devil's food cake layers. Check that the oven is preheated to 350 degrees F and that the water bath has been removed. Generously butter the bottom and sides of three 9-inch round layer cake pans. Very important: Line the bottom of all three pans with parchment or waxed paper (don't let the paper come up the sides).
• Sift the flour, baking powder, and salt together in a small bowl. Cream the butter and both sugars together in a large bowl with the mixer on medium until light yellow and creamy. Add the egg yolks, one at a time, beating well after each. Beat in the melted chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternately with the milk, mixing well after each until blended.
• Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean, dry beaters on high until stiff (but not dry) peaks form. Fold about one-third of the whites into the chocolate batter until they disappear, then gently fold in the remaining whites. Don't worry if you still see a few white specks--they'll disappear during baking. Divide the batter evenly between the three pans. Bake until a toothpick inserted in the centers comes out with moist crumbs clinging to it, about 30 minutes. Cool the cakes in the pans on a rack for 15 minutes, then remove the cakes from the pans and gently peel off the paper liners. Let cool completely, about 2 hours, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake.
• Early on the day you plan to serve the cake, make the chocolate curls and lay them out on the marble or baking sheet to dry. Now make the frosting: In a large bowl, sift the confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about 2 minutes more.
• To assemble the cake, remove the cheesecake from the freezer and let stand at room temperature about 10 minutes. Place one layer of devil's food cake, top side down, on a cake plate and spread with some of the frosting. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the frosted cake layer and spread with some frosting. Top with the second devil's food layer, top side down. Spread with more frosting and cover with the third devil's food layer, top side up. Brush away any crumbs from the sides and top of the fudge cake layers. Frost the sides and top of the cake with the remaining frosting, spreading the top with frosting about 1/2 inch deep. Use a long metal spatula that has been warmed under hot running water to smooth out the frosting on the sides and top of the cake. Coat the sides with the chocolate curls, placing them where you want. With a small spatula or table knife, swirl the frosting on top into a decorative design. Or, if you wish, decorate with a crosshatch design: Make about 6 vertical lines, 1 inch apart, then crisscross 6 more horizontal lines the same distance, swirling the icing a little as you go.
• Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to easily slice. Use a sharp straight-edge knife, not a serrated one, to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month.

DEVIL'S FOOD CREAM CHEESE RIBBON CAKE

Steps:

• Prepare cake mix, pour 1/2 of batter in greased and floured 9 x 13 inch pan.
• Blend filling ingredients until smooth and creamy.
• Spread filling over cake batter.
• Pour in remaining cake batter.
• Bake at 350 degrees for 45 minutes.
• Cool completely.
• Prepare icing and spread on cooled cake.
• Keep cake in refrigerator.