Sometimes called a ‘chocolate cobbler’ in the midwest, Devil’s Float is a little like a brownie, something like a pudding — kind of like a hot fudge cake — and so delicious! As it bakes, it forms its own chocolate sauce on the bottom. When you scoop out a serving, underneath the cake is some warm chocolatey goodness to spoon over it. The ingredients are simple and most people usually have them in the pantry.
INGREDIENTS:
Batter
1/2 cup sugar
2 tablespoons butter
1 teaspoon vanilla
1 cup sifted flour
3 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup chopped walnuts or pecans
Syrup
½ cup sugar
½ cup brown sugar
5 tablespoons cocoa
1 cup boiling water
METHOD:
Preheat oven to 350°F. Spray an 8 x 8-inch baking pan (or a 1 1/2 qt. casserole dish) with baking spray.
In a small bowl, whisk together the sugar, brown sugar, and cocoa. Stir in the boiling water and whisk to mix thoroughly. Pour syrup into the baking dish.
Cream sugar and butter together until fluffy. Add vanilla. Sift together dry ingredients and add to creamed mixture alternately with milk. Beat until smooth. (The batter will be thick like a brownie batter.) Spread the batter evenly in the baking dish. Pour the hot syrup over the batter.
Bake at 350°F for about 40 minutes. The cake will rise to the top and a pudding will form on the bottom.
Allow to cool slightly. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
