Devil’s Food Cake

We made this cake this past weekend. We decided that we wanted to change this recipe up a little and made it a three layer cake with cream cheese frosting on one layer, oreo cream cheese frosting on the next layer and whip cream frosting on the outside! It came out so good!!

Directions:

Make Devil’s food cake according to package instructions on box. I like the flavoring from the cakes from the box better than homemade. Once the cakes are done and cooled, take them out of the pans and gently cut each cake into 2 pieces length wise, NOT up and down. Take one piece of the cake and use it as the base. Frost with cream cheese frosting, do the same with the next layer of cake and frost with oreo frosting, put the final layer on the top of the cake and frost with whip cream frosting. You can use whip cream frosting for every layer, we just wanted to switch it up a little. Once the whole outside and top of cake is frosted take remaining layer of cake and crush it up then proceed to pat it on the frosted cake. Most of the crumbs will stick, some will fall off. I’d recommend refrigerating this cake if it is not being eaten right away. Enjoy!!

Recipe for Cream Cheese frosting:

1 package of cream cheese

1 tsp of vanilla extract

2 cups of powdered sugar (I add a half cup at a time to the mix and taste it. Some times too much powdered sugar takes away from the yummy cream cheese flavor)

*** Use the same recipe for the Oreo Cream Cheese Frosting just add finely crushed up oreos in with the mix!

Recipe for Whip Cream frosting:

2 cups of cool whip

1 cup of powdered sugar

Mix with mixer until ingredients are combined! Taste test to make sure its sweet enough or not too sweet.

Chocolate Chip Cookie Dough Cheesecake

This cheesecake is so delicious! The chocolate chip cookie dough crust makes it that much better. Perfect dessert to bring to any party!

Crust

1 16-oz package refrigerated chocolate chip cookie dough
1 cup graham cracker crumbs
2 Tbsp sugar
3 Tbsp butter, melted
1 Tbsp unsweetened cocoa

Filling
3 (8-oz) packages cream cheese
1 (14-oz) can sweetened condensed milk
3 eggs
2 tsp vanilla extract
1 cup mini semi-sweet chocolate chips
1 tsp all-purpose flour

Directions

1. Preheat oven to 350 degrees. Press cookie dough into the bottom of a 9 inch spring form pan; bake for ten minutes.

2. While the cookie portion is baking, mix graham cracker crumbs, sugar, butter and cocoa. Remove cookie from the oven and press the graham cracker mix into it, making sure that it is evenly covered. Then put it in the freezer while you prepare the filling, and reduce the oven temperature to 300 degrees.

3. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs; beat on medium speed until smooth.

4. Toss 1/3 of the miniature chocolate chips with 1 tsp flour to coat. (Prevents them from sinking to the bottom of the cheesecake). Mix into cream cheese mixture. Pour into prepared crust.

5. Sprinkle top with remaining chocolate chips.

6. Bake at 300 degrees for 1 hour. Turn off oven (do not open oven door) and leave the cheesecake in the oven to cool for another hour.

7. Remove from oven and cool completely. Once cooled, refrigerate before removing sides of pan. Keep refrigerated until serving. 

Enjoy!!!

Stop by our Real Estate business website : http://www.RIHomecollection.com