Devil's Float

made it | 1 reviews | photos

Recipe by: 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."

Directions

Prep
15 m
Cook
40 m
Ready In
55 m

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.