Baked Devils Float Recipes

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DEVIL'S FLOAT



Devil's Float image

This is a quick dessert that any chocolate lover will flip over. It is also low in sugar and low in fat. Any variety of nut can be substituted for the pecans. Great with ice cream.

Provided by debbie.wacker

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 55m

Yield 8

Number Of Ingredients 13

1 cup all-purpose flour
¾ cup white sugar
2 tablespoons cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons melted butter
1 teaspoon vanilla extract
½ cup chopped pecans
½ cup white sugar
½ cup brown sugar
2 tablespoons cocoa powder
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift flour, 3/4 cup white sugar, 2 tablespoons cocoa powder, baking powder, and salt together in a bowl. Stir milk, butter, and vanilla extract into flour mixture until batter is just combined; fold in pecans. Pour batter into an 8x8-inch baking dish.
  • Mix 1/2 cup white sugar, brown sugar, and 2 tablespoons cocoa powder together in a bowl; sprinkle over batter. Pour hot water over batter and sugar layer.
  • Bake in the preheated oven until top cake layer is floating on bottom pudding layer, about 40 minutes.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 60.2 g, Cholesterol 8.9 mg, Fat 8.6 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 226.9 mg, Sugar 45.7 g

BAKED DEVIL'S FLOAT



Baked Devil's Float image

Provided by temmagirl

Time 2h

Yield 16

Number Of Ingredients 11

1 1/2 small packages marshmallows, quartered
1 cup sugar
1 1/2 cup water
2 ounces chocolate
2 tablespoons margarine
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
pecans, crushed

Steps:

  • Place marshmallows in square baking pan. Bring 1/2 cup sugar and water to a rolling boil, then pour over marshmallows. Melt chocolate and margarine in saucepan. Add remaining sugar, vanilla, flour, salt, baking powder and milk. Drop batter by spoonfuls over marshmallow mixture. Sprinkle pecans over top. Bake at 350 degrees F for 40 minutes. Serve with whipped cream.

DEVIL'S FLOAT



Devil's Float image

Mom use to make this for us. I don't have any idea where she got the recipe, but I have had it for many years; we were young when I can remember her making it. She called it a Devil's Float. If you like chocolate and you like "easy", you should try this. * I should have said that some feel this is best served warm. Actually we...

Provided by Karen Baker

Categories     Cakes

Number Of Ingredients 9

1 1/4 c sugar (granulated) ~~divided
1 c flour~~self rising
7 Tbsp cocoa~~divided
1/2 c milk
1/3 c melted butter
1 1/2 tsp vanilla
1/2 c brown sugar ~~packed
1 1/4 c hot water
**i like to use a rounder backing dish, like a baking bowl with this ( the one i use measures about 9 3/4 inches from top side to side), but you can use a 9

Steps:

  • 1. Preheat oven to 350 degrees
  • 2. Mix 3/4 Cup of the (white) sugar, four, and 3 Tablespoons of Cocoa. Add milk, then butter and vanilla; beat until smooth. (*I use a whisk. You can use a spoon or whatever you are comfortable with. Do not use a mixer as it puts to much air in the mixture). The batter will be essentially the consistency of a Brownie batter.
  • 3. Pour into baking dish/pan. Set aside.
  • 4. In small bowl mix thoroughly the following: 1/2 Cup of the (white) sugar (this is the remaining amount, 4 Tablespoons Cocoa (this is remaining amount), and all the Brown Sugar. Whisk/stir together 'til well blended/mixed.
  • 5. Sprinkle this mixture evenly over the top of the batter. ***DO NOT STIR***
  • 6. now gently pour hot water over the top of the mixture. Again-->Do Not Stir!!!
  • 7. Bake in preheated oven for 35-40 minutes (it may take more time depending on your oven). The top will look dry and will crack. You can check the "cake part" with a tooth pick or cake tester if you need, but do not push tester all the way to the bottom.
  • 8. This is somewhat like a chocolate cake that makes its own puddin'.

MILDRED HESS'S BAKED DEVIL'S FLOAT



Mildred Hess's Baked Devil's Float image

Categories     Chocolate     Cake     Dessert

Number Of Ingredients 12

1 cup flour
1/4 teaspoon salt
3/4 cup sugar
2 teaspoons baking powder
1 1/2 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla
2 tablespoons butter, melted
1/2 cup nuts, broken
1/2 cup sugar
1/2 cup brown sugar
5 tablespoons cocoa

Steps:

  • Sift together flour, salt, sugar, baking powder, and cocoa. Mix together milk, vanilla, melted butter, and combine with dry ingredients. Add nuts. Pour into greased 8 inch square pan. Combine 1/2 cup sugar, 1/2 cup brown sugar, 5 T cocoa, and 1 cup hot water. Pour over batter. Do not stir into batter. Bake at 350 degrees for 40-45 minutes. Cut into squares and serve upside down with the sauce on top. It is best eaten while still warm. You may add vanilla ice cream or whipped cream if desired.

BAKED DEVIL'S FLOAT



Baked Devil's Float image

Sixty years ago, give or take, my Mother made this recipe once in a while and I remember it being my all time fav. I still love it, and today it's called Chocolate Pudding Cake mix, but Mom's is much better.

Provided by Danielle Sprueill

Categories     Puddings

Time 55m

Number Of Ingredients 12

1 c flour
1/2 c cocoa powder, divided
1 1/4 c sugar
2 tsp baking powder
1 pinch salt
1/2 c milk
3 Tbsp butter, melted
1 1/2 tsp good vanilla extract
1/2 c packed brown sugar, light
1 1/4 c water, boiling
whipping cream, whipped
1/2 c walnuts chopped (optional)

Steps:

  • 1. Heat oven to 350 deg. Combine and stir together flour, 3/4 cup sugar, 1/4 cup cocoa, baking powder and salt. Stir in milk, melted butter, walnuts and vanilla, mix well and pour into 9X9 baking pan.
  • 2. Mix together remaining 1/2 cup white sugar, brown sugar, and 1/4 cup cocoa. Sprinkle evenly over top of batter. Pour boiling water over batter in pan. DO NOT STIR!
  • 3. Bake 40-45 min until center is nearly set. Pudding forms under cake. Let stand 5 min and serve warm with whipped cream or ice cream.

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