Devil'S Float
A rich chocolate cake with a moist crumb and deep cocoa flavor, perfect for chocolate lovers and ideal for dessert gatherings or special occasions.
Ingredients
Instructions
- Mix the butter, 1 1/2 cups sugar, milk, flour, cocoa, and vanilla in a large bowl.
- Sprinkle the brown sugar, white sugar, and cocoa mixture over the batter.
- Pour boiling water over the batter.
- Bake at 350°F for 30 to 35 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of espresso powder to the batter. If you don’t have self-rising flour, substitute with all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Ensure the water you pour over the batter is boiling to achieve the best texture.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream on top for an indulgent dessert. This dish pairs beautifully with a rich Raspberry Shake for a delightful treat. It can also be enjoyed with a dollop of whipped cream or fresh berries for added flair.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for about 20-30 seconds or warm in a preheated oven at 350°F for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Devil'S Float contains roughly 607 calories, with 4g protein, 107g carbohydrates, and 12g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of iron and calcium. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can substitute the self-rising flour with a gluten-free all-purpose blend. Ensure that the blend includes a leavening agent to achieve the correct rise and texture.
Can I reduce the sugar in this recipe?
Reducing sugar can affect the texture and flavor, but you can try cutting down the white sugar by up to 1/2 cup. Consider using a sugar substitute that measures cup-for-cup to maintain sweetness.
What can I use instead of cocoa powder?
If you don't have cocoa powder, you can use carob powder as a substitute, though the flavor will differ slightly. Alternatively, consider using dark chocolate melted into the batter for a different twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).