Devil's Float
This is a desert recipe that has been in my family for decades. You can find a really nasty version at some restaurants, but I don't recommend you try them.
This is a desert recipe that has been in my family for decades. You can find a really nasty version at some restaurants, but I don't recommend you try them.
- Carbohydrate 137.5829328125 g
- Cholesterol 7.93078125 mg
- Fat 3.2340290625 g
- Fiber 0.643221885070205 g
- Protein 2.30103375 g
- Saturated Fat 1.95543109375 g
- Serving Size 1 1 Serving (196g)
- Sodium 133.87675 mg
- Sugar 136.93971092743 g
- Trans Fat 0.270056812500001 g
- Calories 575 calories
Step-by-step
- Mix pudding ingredients in bowl, stir until sugar is disolved, pour in cake pan.
- Mix cake ingredients and pour into cake pan.
- Bake at 350 for about 30 minutes, until a toothpick comes out clean.
When the pan emerges from the oven, a bubbling chocolate sauce has migrated beneath a risen sponge, creating two distinct layers from a single pour. This dessert relies on an unusual baking dynamic where batter and liquid sort themselves during the 350 degree Fahrenheit heat exposure. Anyone attempting this without prior experience usually encounters a dense, unbaked center or a dry sponge that has absorbed all the moisture. Achieving success requires ignoring the designated 30 minute bake time and watching the surface texture instead.
Testing doneness without a thermometer involves inserting a wooden toothpick into the center of the cake layer rather than the liquid pool underneath. When the toothpick emerges with a few moist crumbs clinging to it, immediately remove the pan from the oven to halt the internal cooking process. Allowing the dessert to cool for 20 minutes allows the bottom pudding layer to set properly without losing its characteristic viscosity. Standard metal pans conduct heat faster than glass baking dishes, so monitor the edges closely if you swap your equipment.
