Devil’s Float

Ingredients

• 1 cup all-purpose flour
• 3/4 cup white sugar
• 2 tablespoons cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 tablespoons cocoa powder
• 1 cup hot water

Directions

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 8×8-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.