Sharon Goolsby Recipes

Devil’s Food Cheesecake

Cheesecake
3 (8-ounce) packages cream cheese
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
14 cup heavy cream
14 cup sour cream

Devil’s Food Cake
1 box Duncan Hines devil’s food cake mix
1
14 cups buttermilk
12 cup sour cream
12 cup vegetable oil
3 large eggs

Chocolate Butter Cream Frosting
1 pound unsalted butter
2 cups Crisco
2 pounds powdered sugar
2 teaspoons vanilla
12 cup cocoa
For the cheesecake, combine all ingredients and pour batter into springform pan sprayed with cooking spray and wrapped in foil. Set in roaster half filled with boiling water. Bake at 325 degrees for about 40 minutes then turn off heat and leave oven door ajar. Let cheesecake remain in oven an additional 30 minutes.
Remove pan from water set on a wire rack; let cool to room temperature. Cover and refrigerate until well chilled. Then freeze cheesecake in plastic wrap overnight and/or until ready to assemble. When ready to assemble the cake, remove the frozen cheesecake from the freezer and let stand at room temperature for 10 minutes.
For the devil’s food cake, combine all ingredients and pour batter into two cake pans. Bake at 350 degrees according to directions on the box. Let completely cool. Wrap and place in refrigerator until ready to assemble.
For the frosting, combine all ingredients.
To assemble, place one of the two cake layers on a cake plate, top side down. 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 the cheesecake, topside down, on top of the frosted cake layer and spread with some frosting. Top with the remaining cake layer, top side up. Ice the top and sides of the cake with the remaining frosting.
Drizzle the top with melted chocolate, if desired. Cake can freeze for up to a month.

The Devil Wears
Red Velvet Cake

Red Velvet Cake
12 cup shortening
12 cups sugar
3 eggs
2 tablespoons cocoa
1
12 ounces red food coloring
1 teaspoon salt
2
12 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 cup sour cream

Devil’s Food Cake
34 cup unsweetened cocoa
1
13 cups granulated sugar, divided
1
14 cups milk, scalded
2 cups cake flour, sifted or stirred before measuring
1
14 teaspoons baking soda
1 teaspoon salt
23 cup shortening
3 eggs
1
14 teaspoons vanilla extract

Chocolate Cream Cheese Icing
1 pound unsalted butter, softened
2 (8-ounce) packages cream cheese, softened
2 teaspoons vanilla
2 pounds powdered sugar
12 cup cocoa
For the red velvet cake, cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk and sour cream, beating well after each addition. Stir until thoroughly mixed. Bake in two 9-inch prepared cake pans for 30 minutes at 350 degrees.
For the devil’s food cake, sift the cocoa with 1⁄3 cup sugar; pour in the milk gradually and stir until well blended. Set aside to cool. Sift together flour, remaining 1 cup sugar, soda, and salt. Add shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric hand-held mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. Continue beating for about 2 minutes, scraping bowl with a spatula occasionally. Pour into two 9-inch prepared cake pans. Bake at 350 degrees for 25 to 30 minutes.
For the icing, mix butter and cream cheese until creamy. Mix in vanilla, and then gradually stir in the powdered sugar and cocoa.
To assemble, alternate and frost the Red Velvet and Devil’s Food cake layers to have a striped effect when cake is sliced. If desired, complete frosting by drizzling the cake with melted chocolate.

Cake Balls
1 box any flavor cake mix
1 (16-ounce) container any flavor frosting
Almond Bark Coating or Confectionery Candy Wafers

Prepare the cake mix according to package directions use any pan size. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt Almond Bark or Candy Wafers in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the cake mixture. Place balls on cookie sheet and freeze. They will handle better before dipping.
Dip the balls in chocolate using candy fork to hold them. Place on waxed paper to set.

NEMS Daily Journal