For an even richer flavor, use dark chocolate cocoa powder. Feel free to experiment with different extracts, such as almond or coffee extract. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. Store leftovers in the refrigerator, covered, for up to 3 days. Reheat gently before serving.
Devil's Float
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS12
Dive into a decadent dance of chocolate and nutty delight with this surprisingly simple Devil's Float. A warm, self-saucing pudding that's perfect for cozy nights and spontaneous sweet cravings. The contrasting textures and rich flavors will leave you spellbound!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol9 mg
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Fiber2 g
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Protein3 g
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Saturated Fat3 g
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Sodium227 mg
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Sugar46 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a large bowl, sift together 3/4 cup granulated sugar, flour, 2 tablespoons cocoa powder, baking powder, and salt. (5 minutes)
03
StepStir in milk, melted butter, and vanilla extract until just combined. Be careful not to overmix. (3 minutes)
04
StepGently fold in the chopped pecans. (2 minutes)
05
StepPour the batter into an 8x8-inch baking dish. (1 minute)
06
StepIn a separate bowl, combine the remaining 1/2 cup granulated sugar, brown sugar, and remaining 2 tablespoons cocoa powder. Sprinkle this mixture evenly over the batter in the baking dish. (3 minutes)
07
StepCarefully pour the hot water over the top of the mixture. Do not stir! (1 minute)
08
StepBake in the preheated oven until the top cake layer is set and floating on a bottom pudding layer, about 40 minutes. A toothpick inserted into the cake layer should come out clean. (40 minutes)
09
StepLet cool slightly before serving. The pudding will thicken as it cools. (10 minutes)
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Jody Bogisich
Jun 29, 2025This is my go-to recipe when I need a quick and easy chocolate fix. The kids love it!
Aimee Gleason
Jun 24, 2025I was skeptical about pouring hot water over the batter, but it totally worked! The pudding layer was perfect.
Jeromy Mann
Jun 10, 2025This recipe is a keeper! So easy and satisfying.
Coty Spinka
Jun 9, 2025I substituted almond flour for the all-purpose flour and it turned out great! A good gluten-free option.
Luigi Bahringer
Jun 5, 2025I made this for a potluck and it was a huge hit! Everyone loved the combination of cake and pudding.
Manley Leffler
Jun 4, 2025I accidentally used cold water and it still turned out pretty good, but I bet hot water makes it even better!