Ingredients
1 (15 1/4 ounce) box devil's food cake mix
13 cup vegetable oil
1 teaspoon vanilla
2 eggs
14 cup sugar
Method
Sources
📖
RecipeNLG
dataset
📖
Recipes1M
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
You're reading one of recipes available free. Full library with Gastronome.
Heat oven to 350. For dark or nonstick pans heat to 325. In large bowl mix cake mix, oil, vanilla, and eggs with spoon until dough forms. Refrigerate dough 15 to 30 minutes or as needed for easier handling (I skipped this step--dough was fine without refrigerating). Shape dough into 1 inch balls and roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart. Bake 9 to 11 minutes or until set. Cool 1 minute and remove from cookie sheets to cooling racks. Cool completely--about 30 minutes and store lightly covered.