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Baked Devil's Float Recipe

When I married into my husband's family, there were many wonderful benefits. A whole new recipe world opened up for me, since the ladies in his family are amazing cooks. One of the earliest recipes that they gave me was Baked Devil's Float. I discovered that one when we were visiting his parents on our honeymoon.

Baked Devil's Float is a recipe that Grandma used for extra special occasions. It's a little like a brownie, something like a pudding, and totally delicious. Filled with chocolaty richness, decadent to the max, this recipe is a fabulous ending to any sandwich meal. Did I mention that it is easy to make? The ingredients are simple, and most people usually have them in the pantry. This makes it a perfect dessert for those occasions when you need to produce something special in a very short time.

Baked Devil's Float Recipe


For the Sauce
cup sugar
cup brown sugar
1/3 cup cocoa (I use Hershey's.)
1 c. boiling water

For the Cake Layer
1 cup flour
3/4 cup sugar
cup cocoa
1/8 teaspoon salt
2 teaspoons of baking powder
cup of pecan pieces (You may use walnuts, if you prefer.)
1 teaspoon of vanilla (I use Kirkland.)
2 tablespoons of butter
cup of whole milk


Preheat the oven to 350 degrees F.

In a greased 8 x 8 inch baking pan, add the sauce ingredients. Pour in the sugar, brown sugar, and cocoa. Stir to mix them, and then add the boiling water. Stir to mix the thin sauce. It will thicken to pudding consistency as it bakes. Set the pan aside.

Mix the dry cake layer ingredients together in a medium bowl. Melt the butter and combine it with the milk. Stir the milk, vanilla, and butter into the dry cake layer ingredients until the batter is just mixed. It will look like brownie batter. Drop the batter evenly, by spoonfuls, into the pan with the sauce. Yes, I know this seems weird. You'll have to trust me, this is a fantastic dessert! Put the pan into the 350 degree F. oven and bake it for about 40 minutes. You will smell a burst of chocolate aroma as it completes baking.The cake layer will look dry and cracked on top. It will pull slightly away from the sides of the pan. There will be a tasty pudding-like sauce on the bottom.

Serve the dessert hot or cooled. If you are a milk drinker, you will love this with milk! You may just serve it by itself or over ice cream. A homemade vanilla ice cream is delicious with this!

Most of the recipes on the internet call for adding the hot water, sugars, and cocoa to the top of the cake layer. That's fine. However, when you are taking this recipe to a potluck, it helps to have the sauce neatly contained on the bottom. It's much easier to transport. However you make it, be sure to serve this as a part of a delightful sandwich meal. Let us know how it comes out. Use the Sandwiches Forum for your post. I'm looking forward to hearing from you!

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Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.

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