Devils Float Food

DEVIL'S FLOAT

Steps:

• 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.

VEGAN DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans with oil or non-stick spray. Set aside.
• Make the cake. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• Into the bowl of a stand mixer or in another large bowl (to mix with a hand mixer), add the soy milk, oil, sugar, maple syrup, vinegar, and vanilla. Mix on medium speed for two minutes.
• Add half the dry ingredients and mix to blend. Add the remaining dry ingredients and mix at medium speed for 1 minute. The batter will be quite runny. Divide the batter between the two cake pans.
• Bake until the top springs back when you poke it and a toothpick inserted into the center comes back clean, 25 - 30 minutes. Remove the cake pans from the oven and place on wire racks to start cooling. After 10 minutes, run a butter knife around the edges of the cakes to loosen them from the side, then invert onto a wire rack, removing the cake pan. Let cake rounds cool completely, 30-45 minutes. To expedite the cooling process, you can place the cakes in the freezer for about 10 minutes for the fridge for 20.
• Meanwhile, make the frosting. In the clean stand mixer bowl affixed with a beater blade (or in a medium mixing bowl if you are using a hand mixer), add the vegan butter. If you're using the recommended brand (Melt) and it's room temperature, it should be very very soft. Add 3 tablespoons of the soy milk and beat until as incorporated as possible. Add the cocoa powder and mix until well combined and glossy. Mix in the vanilla extract. Add the powdered sugar 1 cup at a time, beating until incorporated after each addition. Once all the powdered sugar has been added, beat frosting at medium speed for about 1 minute until it has lightened up a bit and is a bit fluffier. If the frosting seems too soft to spread on the cake, add more powdered sugar, 1/2 cup at a time. If it's too stiff, add more soy milk, 1 teaspoon at a time, until the frosting is perfectly spreadable.
• Once the layers are cool, place the first layer on your cake plate. Add about 1/3 of the frosting to the top of the first layer and with a butter knife or offset spatula, smooth to the edges. Top with the second layer. Smooth a thin layer of frosting around the sides of the cake, then add another, thicker layer (the thinner layer first will help hold the crumbs in). Add the remaining frosting to the top of the cake and smooth with the knife or spatula, adding swoops and swirls how you see fit (or smoothing it all out - however you want, it's your cake!)
• Cut into slices, serve, and enjoy!

BAKED DEVIL'S FLOAT

Steps:

• 1. Heat oven to 350 deg. Combine and stir together flour, 3/4 cup sugar, 1/4 cup cocoa, baking powder and salt. Stir in milk, melted butter, walnuts and vanilla, mix well and pour into 9X9 baking pan.
• 2. Mix together remaining 1/2 cup white sugar, brown sugar, and 1/4 cup cocoa. Sprinkle evenly over top of batter. Pour boiling water over batter in pan. DO NOT STIR!
• 3. Bake 40-45 min until center is nearly set. Pudding forms under cake. Let stand 5 min and serve warm with whipped cream or ice cream.

DEVIL'S FLOAT

Steps:

• 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.

DEVIL'S FLOAT

Steps:

• 1. Preheat oven to 350 degrees
• 2. Mix 3/4 Cup of the (white) sugar, four, and 3 Tablespoons of Cocoa. Add milk, then butter and vanilla; beat until smooth. (*I use a whisk. You can use a spoon or whatever you are comfortable with. Do not use a mixer as it puts to much air in the mixture). The batter will be essentially the consistency of a Brownie batter.
• 3. Pour into baking dish/pan. Set aside.
• 4. In small bowl mix thoroughly the following: 1/2 Cup of the (white) sugar (this is the remaining amount, 4 Tablespoons Cocoa (this is remaining amount), and all the Brown Sugar. Whisk/stir together 'til well blended/mixed.
• 5. Sprinkle this mixture evenly over the top of the batter. ***DO NOT STIR***
• 6. now gently pour hot water over the top of the mixture. Again-->Do Not Stir!!!
• 7. Bake in preheated oven for 35-40 minutes (it may take more time depending on your oven). The top will look dry and will crack. You can check the "cake part" with a tooth pick or cake tester if you need, but do not push tester all the way to the bottom.
• 8. This is somewhat like a chocolate cake that makes its own puddin'.