Mildred Hesss Baked Devils Float Recipes

BAKED DEVIL'S FLOAT

Steps:

• Place marshmallows in square baking pan. Bring 1/2 cup sugar and water to a rolling boil, then pour over marshmallows. Melt chocolate and margarine in saucepan. Add remaining sugar, vanilla, flour, salt, baking powder and milk. Drop batter by spoonfuls over marshmallow mixture. Sprinkle pecans over top. Bake at 350 degrees F for 40 minutes. Serve with whipped 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.

MILDRED HESS'S BAKED DEVIL'S FLOAT

Steps:

• Sift together flour, salt, sugar, baking powder, and cocoa. Mix together milk, vanilla, melted butter, and combine with dry ingredients. Add nuts. Pour into greased 8 inch square pan. Combine 1/2 cup sugar, 1/2 cup brown sugar, 5 T cocoa, and 1 cup hot water. Pour over batter. Do not stir into batter. Bake at 350 degrees for 40-45 minutes. Cut into squares and serve upside down with the sauce on top. It is best eaten while still warm. You may add vanilla ice cream or whipped cream if desired.