Devil's Float

Devil's Float

debbie.wacker

"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."
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Ingredients

55 m servings 319 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 60.2g
  • 19%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until top cake layer is floating on bottom pudding layer, about 40 minutes.

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