Sometimes called a “chocolate cobbler” in the Midwest, Devil’s Float is part brownie, part pudding, and every bit indulgent. As it bakes, the thick batter rises to the top while a rich chocolate sauce forms underneath—creating a dessert that’s gooey, fudgy, and self-saucing. With simple pantry ingredients, you can whip up this nostalgic treat anytime. Serve it warm, topped with whipped cream or a scoop of vanilla ice cream, for an old-fashioned dessert that feels both homey and decadent.
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:
Heat oven to 350°F. Lightly grease an 8 x 8-inch baking pan or 1 1/2-quart casserole dish.
In a small bowl, whisk together sugar, brown sugar, and cocoa. Stir in boiling water until dissolved. Pour mixture into the prepared baking dish.
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In a separate bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Add dry ingredients to the creamed mixture alternately with milk, mixing just until smooth. Batter will be thick, similar to brownie batter. Stir in nuts, if using.
Spread batter evenly over the syrup in the baking dish. Do not stir—the layers will separate during baking to form the sauce.
Bake for about 40 minutes, or until the cake is set on top and a sauce has formed underneath.
Allow to cool slightly before serving. Spoon cake and sauce into bowls and top with whipped cream or vanilla ice cream.
YIELD: 6-8 servings
